Crispy Potato Balls
Golden, crispy, and irresistibly delicious, these Crispy Potato Balls are the ultimate appetizer or snack for any occasion. Made with fluffy mashed potatoes seasoned with garlic, onion powder, and fresh parsley, then enriched with the nutty flavor of grated Parmesan, each bite is a burst of flavor. Coated in a crunchy breadcrumb crust and deep-fried to perfection, these bite-sized treats are beautifully golden on the outside and melt-in-your-mouth soft on the inside. Perfectly paired with your favorite dipping sauce, these potato bites are easy to prepare with simple pantry ingredients and take only 45 minutes from start to finish. Whether as a party appetizer, a game-day snack, or a comforting side dish, these crispy potato balls are a crowd-pleaser that will keep everyone coming back for more! Keywords: crispy potato balls, mashed potato snacks, golden fried appetizers, easy party food.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Chopped fresh parsley
- 50 grams Grated parmesan cheese
- 150 grams Breadcrumbs
- 50 grams All-purpose flour
- 2 large Eggs
- 500 milliliters Vegetable oil
Instructions
Peel and dice the potatoes. Boil them in salted water until they are soft, about 15 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Allow them to cool slightly.
To the mashed potatoes, add salt, black pepper, garlic powder, onion powder, parsley, and grated parmesan cheese. Mix well until all ingredients are combined.
Shape the mashed potato mixture into small balls, about the size of a ping pong ball.
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third dish.
Roll each potato ball first in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Make sure each ball is evenly coated.
Heat the vegetable oil in a deep pan over medium-high heat. To test if the oil is ready, drop a breadcrumb into the oil; if it sizzles and turns golden brown, the oil is hot enough.
Carefully add the potato balls to the hot oil in batches, without overcrowding the pan. Fry them for 2-3 minutes, or until they are golden brown and crispy.
Remove the potato balls with a slotted spoon and drain on paper towels.
Serve the potato balls hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
6197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.2 g | 607% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 442.9 g | 161% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 26.5 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1162 mg | 89% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7060 mg | 150% | |
*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.
