Potato cheese lollypops are made from a combination of potato and cheese, just as the name implies, mixed with a few spices like black pepper powder, oregano, and chili flakes. Coated with a corn flour slurry and bread crumbs, these are deep fried to golden brown color. Follow my recipe to learn the simple steps to make potato cheese lollypops at home.
KEY TAKEAWAYS
- Potato cheese lollypops are liked by kids and adults alike.
- You can deep freeze the unfried lollypops and fry later as required.
- Serve the lollypops hot with classic tomato ketchup, mustard sauce, or green chutney.
- The potato cheese lollypops render a spicy, slightly sweet, and creamy taste profile.
- The similar dishes are vegetable cheese lollypops, vegetable lollypops, and chicken cheese lollypops.
The Ingredients:
To make the mixture:
- 4 pieces potato (medium size, boiled, peeled, and mashed)
- 1 cup cheese (Amul diced cheese)
- Salt – To taste
- ½ tsp chili flakes
- ½ tsp oregano
- ¼ tsp black pepper powder
- 1 tbsp corn flour
To make the slurry:
- 4 tbsp corn flour
- 2 tbsp refined wheat flour (maida)
- Salt – A pinch
- Chili flakes – A pinch
- ¼ tsp oregano
- ¼ tsp black pepper powder
- Water – As needed
To make the lollypops:
- Toothpicks or ice cream sticks – As needed
To coat the lollypops:
- 1 cup bread crumbs
To deep fry the lollypops:
- Oil – An adequate amount
I saw this recipe at a food show on TV. The chef was relaxed while cooking it over an open flame and explaining the process with minute details. The visuals were amazing and it struck my mind immediately. I took note of the ingredients and tried it the next day.
I used my gas stove, of course, but the result was very close to what the chef made on TV. It was spicy and very comforting. Every time I make this dish now at home, it is well appreciated by my kids, husband and even his parents.
How to Make Potato Cheese Lollypop? (Step by Step Guide with Images)
Step 1: Take 4 pieces of medium-sized, boiled, and peeled potatoes in a container. Mash them nicely with a vegetable masher.
(Pro tip: If you want, you can grate these potatoes nicely as well).
Step 2: Now, to the mashed potato, add salt as per taste, ½ tsp of chili flakes, ½ tsp of oregano, ¼ tsp of black pepper powder, 1 tbsp of corn flour, and a cup of Amul diced cheese. Mix everything nicely. Keep it aside to set properly.
(Pro tip: Do not add too much of cheese to the mixture or else the lollypops will break. If you want more cheese, make larger balls and insert cheese cubes inside).
Step 3: Now to make the corn flour slurry, take a bowl and put 4 tbsp of corn flour, 2 tbsp of refined wheat flour (maida), a pinch of salt and chili flakes, ¼ tsp of oregano, ¼ tsp of black pepper powder, and water as needed. First, mix all of these dry ingredients nicely with a spoon.
(Pro tip: Do not add too much of salt to make the slurry because cheese contains salt already).
Step 4: Then, add water gradually to make the slurry. Check the consistency before adding more water.
Step 5: Now, shape the lollypops. Take a little bit of the mixture. Make a ball smaller than the size of a lemon. Insert half of a tooth pick into it carefully leaving the other half exposed. Shape it like a lollypop. Repeat the process and keep all the lollypops on a plate.
(Pro tip: You can use small ice cream sticks instead of toothpicks if you want).
Step 6: Now, take 1 cup of bread crumbs on a plate.
(Pro tip: If you do not have bread crumbs at home, you can crush corn flakes and use it instead as an alternative for coating the lollypops).
Step 7: Now, put each of the lollypops in the slurry. Coat it nicely from all sides.
Step 8: Put it on the plate of bread crumbs and coat it nicely from all sides.
(Pro tip: You may doable coat the lollypops with the slurry and bread crumbs for an additional crunchiness).
Step 9: Repeat the process and keep all of the coated potato cheese lollypops on a plate. Deep freeze it for about half an hour at this stage to set properly and prevent them from breaking while frying.
(Pro tip: If you do not want to fry all of these lollypops, put them in a Ziplock bag and inside the freezer. You can deep fry them even after 15 days without thawing in hot oil).
Step 10: In the meantime, heat an adequate amount of cooking oil in a pan or kadai. When it is smoking hot, put each of the lollypops gently in the hot oil.
(Pro tip: Do not put too many lollypops in the oil while frying. Frying a few of them at a time will allow for easy flipping and proper frying inside out. It will prevent the temperature from falling and the lollypops from cracking).
Step 11: Let them fry for a minute or so. Flip occasionally if needed. Remove them when they turn to a nice golden-yellow color.
(Pro tip: Fry the lollypops in high temperature for a minute or so. This will help hold its shape. Then reduce the flame to medium and fry until golden brown).
Step 12: Your delicious homemade potato cheese lollypops are now ready to serve. Arrange them on a plate and serve it along with classic tomato ketchup.
Recipe Card
Potato Cheese Lollypop
Ingredients
To make the mixture:
- 4 pieces potato medium size, boiled, peeled, and mashed
- 1 cup cheese Amul diced cheese
- Salt To taste
- ½ tsp chili flakes
- ½ tsp oregano
- ¼ tsp black pepper powder
- 1 tbsp corn flour
To make the slurry:
- 4 tbsp corn flour
- 2 tbsp refined wheat flour maida
- Salt A pinch
- Chili flakes A pinch
- ¼ tsp oregano
- ¼ tsp black pepper powder
- Water As needed
To make the lollypops:
- Toothpicks or ice cream sticks As needed
To coat the lollypops:
- 1 cup bread crumbs
To deep fry the lollypops:
- Oil An adequate amount
Instructions
- Take 4 pieces of medium-sized, boiled, and peeled potatoes in a container. Mash them nicely with a vegetable masher. (Pro tip: If you want, you can grate these potatoes nicely as well).
- Now, to the mashed potato, add salt as per taste, ½ tsp of chili flakes, ½ tsp of oregano, ¼ tsp of black pepper powder, 1 tbsp of corn flour, and a cup of Amul diced cheese. Mix everything nicely. Keep it aside to set properly. (Pro tip: Do not add too much of cheese to the mixture or else the lollypops will break. If you want more cheese, make larger balls and insert cheese cubes inside).
- Now to make the corn flour slurry, take a bowl and put 4 tbsp of corn flour, 2 tbsp of refined wheat flour (maida), a pinch of salt and chili flakes, ¼ tsp of oregano, ¼ tsp of black pepper powder, and water as needed. First, mix all of these dry ingredients nicely with a spoon. (Pro tip: Do not add too much of salt to make the slurry because cheese contains salt already).
- Then, add water gradually to make the slurry. Check the consistency before adding more water.
- Now, shape the lollypops. Take a little bit of the mixture. Make a ball smaller than the size of a lemon. Insert half of a tooth pick into it carefully leaving the other half exposed. Shape it like a lollypop. Repeat the process and keep all the lollypops on a plate. (Pro tip: You can use small ice cream sticks instead of toothpicks if you want).
- Now, take 1 cup of bread crumbs on a plate. (Pro tip: If you do not have bread crumbs at home, you can crush corn flakes and use it instead as an alternative for coating the lollypops).
- Now, put each of the lollypops in the slurry. Coat it nicely from all sides.
- Put it on the plate of bread crumbs and coat it nicely from all sides. (Pro tip: You may doable coat the lollypops with the slurry and bread crumbs for an additional crunchiness).
- Repeat the process and keep all of the coated potato cheese lollypops on a plate. Deep freeze it for about half an hour at this stage to set properly and prevent them from breaking while frying. (Pro tip: If you do not want to fry all of these lollypops, put them in a Ziplock bag and inside the freezer. You can deep fry them even after 15 days without thawing in hot oil).
- In the meantime, heat an adequate amount of cooking oil in a pan or kadai. When it is smoking hot, put each of the lollypops gently in the hot oil. (Pro tip: Do not put too many lollypops in the oil while frying. Frying a few of them at a time will allow for easy flipping and proper frying inside out. It will prevent the temperature from falling and the lollypops from cracking).
- Let them fry for a minute or so. Flip occasionally if needed. Remove them when they turn to a nice golden-yellow color. (Pro tip: Fry the lollypops in high temperature for a minute or so. This will help hold its shape. Then reduce the flame to medium and fry until golden brown).
- Your delicious homemade potato cheese lollypops are now ready to serve. Arrange them on a plate and serve it along with classic tomato ketchup.
