Heart-Healthy Crispy Fried Potato Balls
Savor the guilt-free indulgence of **Heart-Healthy Crispy Fried Potato Balls**, a lighter twist on a classic comfort food. Made with fluffy mashed russet potatoes, whole wheat breadcrumbs, and nutrient-packed chia seeds, these golden-brown bites are crisp on the outside and irresistibly tender inside. Seasoned with garlic, onion, and fresh parsley, each bite bursts with flavor while using wholesome, heart-smart ingredients like olive oil and low-fat milk. Ideal as an appetizer, snack, or side dish, these potato balls are pan-fried for crispy perfection without deep-frying, making them a deliciously healthier choice. Ready in under an hour, this recipe is perfect for impressing guests or treating yourself—garnish with fresh parsley for a visually stunning finish!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 4 tablespoons Olive oil
- 1 cup Whole wheat breadcrumbs
- 2 tablespoons Chia seeds
- 0.25 cup Low-fat milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 2 tablespoons Finely chopped parsley
- 2 large Egg whites
Instructions
Peel the russet potatoes and cut them into quarters.
Place the potatoes in a large pot, fill with water to cover, and add a pinch of salt. Bring to a boil over high heat.
Reduce the heat to medium and simmer until the potatoes are very tender, about 15 minutes. Drain and let them cool slightly.
Mash the potatoes in a large mixing bowl until smooth.
Add the chopped parsley, salt, ground black pepper, onion powder, and garlic powder to the potatoes. Mix until evenly combined.
Stir in the low-fat milk and chia seeds, ensuring the mixture is well combined and forms a slightly sticky dough.
In a shallow dish, whisk the egg whites until slightly frothy.
Add the whole wheat breadcrumbs to another shallow dish.
Using slightly wet hands, form the potato mixture into small balls about the size of golf balls.
Roll each potato ball in the egg whites, allowing any excess to drip off, and then roll in the breadcrumbs to coat evenly.
Heat the olive oil in a large non-stick skillet over medium heat.
Carefully add the potato balls to the skillet, working in batches if necessary to avoid overcrowding.
Cook the potato balls, turning occasionally, until they are golden and crisp on all sides, about 8–10 minutes per batch.
Use a slotted spoon to transfer the potato balls to a plate lined with paper towels to drain any excess oil.
Serve warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 14.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 448 mg | 34% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3623 mg | 77% | |
*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.
