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Potato and cheese pops
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 32
Author: Teena Agnel
  • 2 and 1/2 cups boiled potatos mashed (About 3 medium potatoes) (Ref notes)
  • 1 cup cheese shredded
  • 1 cup corn cooked
  • 1/2 cup spring onions finely chopped
  • 1 and 1/2 teaspoon red pepper flakes
  • 1 teaspoon black pepper powder
  • salt to taste
  • 1/2 cup bread crumbs
  • 2 teaspoons corn starch / corn flour
  1. Add all the ingredients to the mashed potato except corn starch. Mix well and adjust the salt and any flavor as needed.
  2. Sprinkle corn starch over the mixture and knead.
  3. Shape the mixture into balls.
  4. Deep fry these in oil placed on medium heat till golden brown and crisp.(Ref notes)
  5. Alternately you can also freeze these for later and use as needed.
Recipe Notes

Potatoes: Mash the potatoes only once its completely cooled. You can also place the boiled potatoes in the refrigerator for an hour or two before peeling and mashing. This way it will leave less water.

Cheese: Combine two different cheese if you like. I like to use 1/2 parmesan and 1/2 mozzarella. Some cheese can be salty so adjust the salt accordingly.

OIL : Place the oil on medium heat or the inside can melt and the pops can break. You can also freeze these for 30 minutes to 1 hour before frying.

Once you put the pops in oil, wait for it to get golden brown on one side, turn the pops to the other side and let that brown too. Don't keep moving it in oil.

To FREEZE: Arrange potato pops with space between them on a tray lined with plastic wrap and place it in the freezer. Once it turns hard (which should take about an hour) transfer into a ziplock freezer bag and use it as needed.
(To fry place it on the kitchen towel for about 5 minutes and deep fry. Be careful as the oil can splatter as the surface of the pops may contain water.)