Creamy Fried Bombs are bite-sized, crispy treats filled with a rich, cheesy, and savory mixture that melts in your mouth. These golden orbs are perfect for parties, evening snacks, or when you’re craving something comforting and indulgent. The outer shell is crunchy and golden, while the inside is a creamy blend of mashed potatoes, cheese, herbs, and optional fillings like chicken, vegetables, or even jalapeños for a spicy kick. They’re deep-fried to perfection and served hot with dipping sauces like garlic mayo, ketchup, or spicy chutney.
This recipe is versatile—you can customize the filling to suit your taste, and they can even be made ahead and frozen for quick frying later. Whether you’re hosting guests or just treating yourself, Creamy Fried Bombs are guaranteed to be a hit.
🧂 Ingredients
For the Filling:
- 2 cups mashed potatoes (boiled and mashed)
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese (softened)
- ½ cup cooked and shredded chicken (optional)
- ¼ cup finely chopped onions
- 2 tablespoons chopped coriander or parsley
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
- 1–2 chopped green chilies (optional for heat)
For the Coating:
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 1½ cups breadcrumbs (plain or seasoned)
- Oil for deep frying
👨🍳 Instructions
Step 1: Prepare the Filling
- In a large mixing bowl, combine mashed potatoes, shredded mozzarella, and cream cheese.
- Add in the cooked chicken (if using), chopped onions, coriander, garlic powder, black pepper, salt, and green chilies.
- Mix everything thoroughly until you have a smooth, creamy mixture. It should be thick enough to hold its shape when rolled.
- Cover the bowl and refrigerate for 30 minutes to firm up the mixture.
Step 2: Shape the Bombs
- Once chilled, take small portions of the mixture and roll them into balls about the size of a golf ball.
- Place the balls on a tray lined with parchment paper and freeze for 15–20 minutes. This helps them hold their shape during frying.
Step 3: Coat the Bombs
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each ball first in flour, then dip in egg, and finally coat with breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb step twice.
- Place the coated bombs back in the freezer for another 10 minutes while you heat the oil.
Step 4: Fry the Bombs
- Heat oil in a deep pan over medium heat. Test the oil by dropping in a small breadcrumb—it should sizzle immediately.
- Fry the bombs in batches, turning occasionally, until they are golden brown and crispy on all sides (about 3–4 minutes).
- Remove with a slotted spoon and drain on paper towels.
Step 5: Serve
- Serve hot with your favorite dipping sauces—garlic mayo, spicy ketchup, ranch, or mint chutney.
- Garnish with chopped herbs or a sprinkle of chili flakes for extra flair.
🔄 Variations & Tips
- Vegetarian version: Skip the chicken and add sautéed mushrooms or corn.
- Spicy version: Add chopped jalapeños or a dash of hot sauce to the filling.
- Cheese explosion: Insert a small cube of cheddar or gouda in the center of each ball before rolling.
- Air-fryer option: Spray the coated bombs with oil and air-fry at 180°C (350°F) for 10–12 minutes until golden.
Creamy Fried Bombs are the kind of snack that disappears fast—so make a big batch! They’re crispy on the outside, creamy on the inside, and endlessly customizable. Let me know if you want a sweet version or a baked alternative next!