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¼ cup shredded cheddar cheese (for cheesy potato balls)
1 teaspoon garlic powder (for extra flavor)
Chopped green onions or chives (for a fresh, oniony kick)
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Peel and Boil: Start by peeling the potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain and Mash: Once cooked, drain the potatoes and mash them until smooth. Be sure to mash them while they’re still warm for the best texture. Avoid over-mashing to prevent a gummy consistency.
Season the Potatoes: Add the grated Parmesan cheese, flour, egg yolk, fresh parsley (if using), salt, pepper, and any other add-ins you like (such as shredded cheese or garlic powder). Mix well to combine into a smooth potato mixture.
Step 2: Shape the Potato Balls
Roll the Mixture: Take about a tablespoon of the mashed potato mixture and roll it into a ball. Repeat this process until all the mixture is used. You should have about 20-25 potato balls, depending on the size.
Chill (Optional): For firmer balls that are easier to fry, you can place the potato balls on a baking sheet and refrigerate them for about 30 minutes. This step is optional but recommended for a more stable shape.
Step 3: Coat the Potato Balls
Set Up Your Breading Station: Place the beaten egg in one shallow dish and the breadcrumbs in another. If you want an extra crunchy coating, use Panko breadcrumbs.
Dip and Roll: First, dip each potato ball into the beaten egg, allowing the excess to drip off. Then roll the ball in the breadcrumbs, pressing gently to ensure the coating sticks evenly.
Step 4: Fry the Potato Balls
Heat the Oil: In a large skillet or deep frying pan, heat about 2 inches of vegetable oil over medium heat. The oil should reach 350°F (175°C) for optimal frying. You can test the temperature by dropping in a small piece of bread—if it sizzles and browns in about 30 seconds, the oil is ready.
Fry the Potato Balls: Carefully place the potato balls in the hot oil, frying in batches so you don’t overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the balls and drain them on a paper towel-lined plate.
Step 5: Serve and Enjoy!
Garnish and Serve: Once the potato balls are fried and crispy, garnish with a sprinkle of fresh parsley or Parmesan cheese for extra flavor.
Serve with Dipping Sauce: Pair your crispy potato balls with your favorite sauces. Some popular choices include:
Garlic aioli
Ranch dressing
Spicy ketchup
Sour cream with chives
Tips for Making the Best Crispy Potato Balls
Use Starchy Potatoes: Russet or Yukon Gold potatoes work best because they have the right balance of starch, which makes for a fluffy interior.
Don’t Overwork the Potatoes: When mashing, avoid over-mixing, as this can cause the potatoes to become gluey.
Chill the Balls Before Frying: If you want perfectly round and firm potato balls, chilling them in the fridge before frying helps maintain their shape.
Fry at the Right Temperature: Ensuring the oil is at the correct temperature is key to achieving a crispy exterior without the inside being greasy. If the oil is too cold, the potato balls will absorb too much oil; if it’s too hot, they’ll burn before the inside is cooked.
Variations to Try
Cheesy Potato Balls: Add a cube of mozzarella or cheddar cheese in the center of each potato ball before rolling. When fried, the cheese will melt and give you a gooey surprise in every bite.
Spicy Potato Balls: Add a teaspoon of paprika, cayenne pepper, or crushed red pepper flakes to the potato mixture for a little heat.
Herb-Infused Potato Balls: Mix in fresh herbs like thyme, rosemary, or chives for an aromatic twist.
Baked Option for a Healthier Twist
If you prefer a healthier version, you can bake the potato balls instead of frying them:
Preheat your oven to 400°F (200°C).
Place the breaded potato balls on a greased baking sheet.
Spray the tops lightly with cooking spray or brush with olive oil for a golden finish.
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