Crispy Potato Balls
Crispy Potato Balls
Ingredients
- 5 potatoes
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- as needed oil, for deep frying
For Coating
- as needed fresh parsley, chopped
- as needed Parmesan cheese, grated
- as needed fresh rosemary, chopped
- as needed salt
Instructions
- 1
Peel the potatoes and cut them into equal-sized cubes.
⏱️ 5 min
- 2
Place the potato cubes in a large pot and cover with water. Bring to a boil and cook until the potatoes are completely soft, easily pierced with a fork.
⏱️ 15 min•🌡️ 100
- 3
Drain the cooked potatoes thoroughly and transfer them to a metal bowl. Mash them into a smooth puree using a potato masher or fork, ensuring no lumps remain.
⏱️ 5 min
- 4
Add the cornstarch, salt, and white pepper to the mashed potatoes. Mix well with a spatula, mashing further if needed, until all ingredients are thoroughly combined and the mixture is smooth.
⏱️ 5 min
- 5
Allow the potato mixture to cool slightly in the bowl until it is comfortable to handle, about 15 minutes.
⏱️ 15 min
- 6
Once cooled, roll the potato mixture into equal-sized balls, about 1 1/2 inches in diameter.
⏱️ 10 min
- 7
In a deep pot or Dutch oven, heat enough oil for deep frying to 180°C (350°F). Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 180
- 8
Carefully drop the potato balls into the hot oil using a slotted spoon, frying in batches to avoid overcrowding the pot. Fry until they are golden brown and crispy, turning occasionally for even cooking.
⏱️ 10 min•🌡️ 180
- 9
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 10
Immediately transfer the hot potato balls to a clean bowl. Add your chosen coating (either chopped parsley and grated Parmesan OR chopped rosemary and salt) and toss gently to coat evenly. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
- 5 potatoes
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- as needed oil, for deep frying
For Coating
- as needed fresh parsley, chopped
- as needed Parmesan cheese, grated
- as needed fresh rosemary, chopped
- as needed salt
Instructions
- 1
Peel the potatoes and cut them into equal-sized cubes.
⏱️ 5 min - 2
Place the potato cubes in a large pot and cover with water. Bring to a boil and cook until the potatoes are completely soft, easily pierced with a fork.
⏱️ 15 min•🌡️ 100 - 3
Drain the cooked potatoes thoroughly and transfer them to a metal bowl. Mash them into a smooth puree using a potato masher or fork, ensuring no lumps remain.
⏱️ 5 min - 4
Add the cornstarch, salt, and white pepper to the mashed potatoes. Mix well with a spatula, mashing further if needed, until all ingredients are thoroughly combined and the mixture is smooth.
⏱️ 5 min - 5
Allow the potato mixture to cool slightly in the bowl until it is comfortable to handle, about 15 minutes.
⏱️ 15 min - 6
Once cooled, roll the potato mixture into equal-sized balls, about 1 1/2 inches in diameter.
⏱️ 10 min - 7
In a deep pot or Dutch oven, heat enough oil for deep frying to 180°C (350°F). Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 180 - 8
Carefully drop the potato balls into the hot oil using a slotted spoon, frying in batches to avoid overcrowding the pot. Fry until they are golden brown and crispy, turning occasionally for even cooking.
⏱️ 10 min•🌡️ 180 - 9
Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 10
Immediately transfer the hot potato balls to a clean bowl. Add your chosen coating (either chopped parsley and grated Parmesan OR chopped rosemary and salt) and toss gently to coat evenly. Serve hot and enjoy!
⏱️ 2 min