Crispy Potato Balls
These Crispy Potato Balls are little bites of potato perfection — golden and crunchy on the outside, soft and creamy on the inside. They make a perfect snack, appetizer, or side dish, bringing comfort and crunch in every bite.
Why You’ll Love Them
- Creamy mashed potato center with a crispy outer crust
- Simple ingredients that you probably already have in your kitchen
- Great for parties, snacks, or family dinners
- Easy to customize: add herbs, spices, cheese, or make them gluten-free
Ingredients
- Potatoes (about 300 g or more, depending on how many balls you want)
- Cornstarch (to help bind and crisp)
- Grated Parmesan cheese
- Fresh parsley, chopped
- Salt and pepper, to taste
- Oil for frying
Instructions
Step 1: Boil and Mash the Potatoes
Wash the potatoes and cover with cold water in a pot. Bring to a boil, then simmer for about 15–20 minutes, until fork-tender. Drain, peel (if needed), and mash until smooth and lump-free.
Step 2: Mix the Potato Dough
In a bowl with the mashed potatoes, stir in cornstarch, grated Parmesan, chopped parsley, salt and pepper. Mix well until everything is evenly combined.
Step 3: Shape into Balls
Take small portions of the potato mixture and roll them between your palms to form balls. Try to make them uniform in size for even cooking.
Step 4: Fry the Potato Balls
Heat enough oil in a deep pan over medium-high heat (about 175 °C / 350 °F). Once hot, carefully place potato balls into the oil — don’t overcrowd the pan. Fry for about 3–4 minutes or until golden brown and crispy, turning occasionally to cook evenly. Remove with a slotted spoon and drain on paper towels.
Serving Suggestions & Tips
- Serve hot for maximum crispiness, accompanied by dips like garlic aioli, marinara, or a tangy yogurt-herb sauce.
- For a different twist: try adding herbs (like chives, dill) or spices (paprika, garlic powder) into the potato mixture.
- If you prefer a lighter version — you can bake them instead of frying: brush or spray with a little oil and bake until golden and crisp.
- Make them extra special by mixing in a bit of cheese (cheddar, mozzarella) right into the potato dough for a gooey surprise inside.