Crispy Parmesan Potato Puffs
Transform your humble spuds into an irresistible appetizer with these Crispy Parmesan Potato Puffs! Perfectly golden and packed with flavor, these bite-sized delights start with creamy mashed potatoes blended with rich butter, milk, and a generous helping of Parmesan cheese. Lightly seasoned with garlic powder, salt, and pepper, and fluffed up with eggs and a touch of flour, the mixture is shaped into petite mounds and fried to crispy perfection. Topped with even more Parmesan and a hint of fresh parsley, these potato puffs make an ideal crowd-pleasing snack or side dish. Serve them warm with your favorite dipping sauce for a comfort-food creation that’s as crispy on the outside as it is fluffy on the inside. Easy to make and impossible to resist, this recipe is perfect for parties, game days, or a cozy family dinner.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Butter
- 0.25 cup Milk
- 0.75 cup Grated Parmesan cheese
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable oil (for frying)
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Peel the russet potatoes and cut them into large chunks.
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce the heat to simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large bowl.
Mash the potatoes until smooth using a potato masher or ricer.
Stir in the butter, milk, and 1/2 cup of Parmesan cheese until well combined.
Add the eggs, one at a time, stirring quickly to incorporate. Then mix in the flour, garlic powder, salt, and black pepper.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/2 inch deep in the pan.
Using two spoons, scoop and shape the potato mixture into small puff-like mounds, about 1 tablespoon each.
Carefully place the potato puffs into the hot oil, a few at a time, making sure not to overcrowd the pan.
Fry the potato puffs for 2-3 minutes on each side, or until golden and crispy.
Remove the puffs from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Sprinkle the remaining Parmesan cheese over the crispy puffs while they are still hot.
Repeat the frying process until all the mixture is used up.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 14.1 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 963 mg | 74% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5407 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
