Crispy Potato Balls
Crispy Potato Balls
Ingredients
- 1 kg potatoes, peeled and cut into chunks
- 1 pinch salt
- 3 tablespoons parsley, fresh or dried
- 1 chicken cube, crushed
- 1 teaspoon seasoning granules, (I used Magic Sarap)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 3 tablespoons cornstarch
- 200 g mozzarella cheese, cut into small cubes
- 2 eggs, beaten
- 100 g breadcrumbs
- as needed oil, for frying
Instructions
- 1
Place the peeled and chunked potatoes in a pot and cover them with water. Add a pinch of salt and boil until the potatoes are fork-tender, which should take about 15-20 minutes.
⏱️ 20 min
- 2
Drain the potatoes completely and let any excess steam evaporate. This helps prevent a watery mash.
⏱️ 5 min
- 3
Mash the drained potatoes until they are smooth and free of lumps. You can use a potato masher or a fork.
⏱️ 5 min
- 4
Add the parsley, crushed chicken cube, seasoning granules, black pepper, paprika, cayenne pepper, garlic powder, and cornstarch to the mashed potatoes. Mix until all ingredients are well combined.
⏱️ 5 min
- 5
Allow the potato mixture to cool slightly. This will make it easier and safer to handle when shaping the balls.
⏱️ 10 min
- 6
Scoop about 2 tablespoons of the potato mixture. Flatten it slightly in your palm, then place a cube of mozzarella cheese in the center. Carefully roll the mixture into a tight ball, ensuring the cheese is completely sealed inside. Repeat this process until all the potato mixture is used.
⏱️ 15 min
- 7
For extra crispiness, chill the shaped potato balls in the refrigerator for 20-30 minutes before frying.
⏱️ 30 min
- 8
Prepare your coating station: place the beaten eggs in one shallow dish and the breadcrumbs in another. Dip each potato ball into the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumbs until it's fully coated. For an even crispier result, you can double coat by dipping it in egg again and then in breadcrumbs a second time.
⏱️ 10 min
- 9
Heat oil in a deep pan or pot to 170-180°C (340-350°F). Ensure the oil is hot enough to prevent the potato balls from absorbing too much oil.
⏱️ 5 min•🌡️ 175
- 10
Carefully place the coated potato balls into the hot oil in batches. Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy potato balls. Fry for 3-4 minutes, or until they are golden brown and crispy.
⏱️ 10 min•🌡️ 175
- 11
Remove the fried potato balls from the oil and drain them on paper towels or a wire rack to remove excess oil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Balls
- 1 kg potatoes, peeled and cut into chunks
- 1 pinch salt
- 3 tablespoons parsley, fresh or dried
- 1 chicken cube, crushed
- 1 teaspoon seasoning granules, (I used Magic Sarap)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 3 tablespoons cornstarch
- 200 g mozzarella cheese, cut into small cubes
- 2 eggs, beaten
- 100 g breadcrumbs
- as needed oil, for frying
Instructions
- 1
Place the peeled and chunked potatoes in a pot and cover them with water. Add a pinch of salt and boil until the potatoes are fork-tender, which should take about 15-20 minutes.
⏱️ 20 min - 2
Drain the potatoes completely and let any excess steam evaporate. This helps prevent a watery mash.
⏱️ 5 min - 3
Mash the drained potatoes until they are smooth and free of lumps. You can use a potato masher or a fork.
⏱️ 5 min - 4
Add the parsley, crushed chicken cube, seasoning granules, black pepper, paprika, cayenne pepper, garlic powder, and cornstarch to the mashed potatoes. Mix until all ingredients are well combined.
⏱️ 5 min - 5
Allow the potato mixture to cool slightly. This will make it easier and safer to handle when shaping the balls.
⏱️ 10 min - 6
Scoop about 2 tablespoons of the potato mixture. Flatten it slightly in your palm, then place a cube of mozzarella cheese in the center. Carefully roll the mixture into a tight ball, ensuring the cheese is completely sealed inside. Repeat this process until all the potato mixture is used.
⏱️ 15 min - 7
For extra crispiness, chill the shaped potato balls in the refrigerator for 20-30 minutes before frying.
⏱️ 30 min - 8
Prepare your coating station: place the beaten eggs in one shallow dish and the breadcrumbs in another. Dip each potato ball into the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumbs until it's fully coated. For an even crispier result, you can double coat by dipping it in egg again and then in breadcrumbs a second time.
⏱️ 10 min - 9
Heat oil in a deep pan or pot to 170-180°C (340-350°F). Ensure the oil is hot enough to prevent the potato balls from absorbing too much oil.
⏱️ 5 min•🌡️ 175 - 10
Carefully place the coated potato balls into the hot oil in batches. Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy potato balls. Fry for 3-4 minutes, or until they are golden brown and crispy.
⏱️ 10 min•🌡️ 175 - 11
Remove the fried potato balls from the oil and drain them on paper towels or a wire rack to remove excess oil.
⏱️ 5 min