Description
Golden, crunchy potato balls with fluffy interiors. Made with simple ingredients and perfect as appetizers or side dishes.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into chunks
- 3 large eggs, divided
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- Vegetable oil for frying (about 6 cups)
Instructions
- 1. Boil potato chunks in salted water for 15-20 minutes until fork-tender. Drain thoroughly and let sit 5 minutes.
- 2. Mash potatoes until smooth. Mix in melted butter, salt, pepper, garlic powder, and onion powder.
- 3. Beat one egg and mix into potatoes with Parmesan cheese. Gradually fold in flour.
- 4. Cover and refrigerate mixture for at least 2 hours or overnight.
- 5. Set up breading station with beaten eggs in one bowl and combined breadcrumbs in another.
- 6. With floured hands, shape mixture into 2-tablespoon-sized balls.
- 7. Roll each ball in beaten egg, then coat in breadcrumbs. Place on parchment-lined baking sheet.
- 8. Heat oil to 350°F in heavy-bottomed pot.
- 9. Fry 4-5 balls at a time for 3-4 minutes until golden brown.
- 10. Drain on paper towels and season with salt while hot. Serve immediately.
Notes
Chill mixture thoroughly for easier shaping. Don’t overcrowd when frying. Can freeze uncooked breaded balls for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g