Italian Potato Puffs
Golden, crispy, and packed with irresistible Italian flavors, these Italian Potato Puffs are the perfect appetizer or snack to delight your taste buds. Made with creamy mashed Russet potatoes, Parmesan cheese, and a touch of Italian seasoning, these bite-sized treats are fried to perfection for a crunchy exterior and fluffy interior. With a quick 20-minute prep time and a mere 15 minutes to cook, these puffs are ready in no time, making them perfect for entertaining or indulging in comfort food. Serve them warm with a side of marinara sauce or garlic aioli, and garnish with extra Parmesan and fresh parsley for an elegant touch. Whether for game day, a party, or a cozy night in, these Italian Potato Puffs are guaranteed to steal the spotlight! Keywords: Italian Potato Puffs, crispy potato appetizers, easy Italian recipes, fried potato snacks, Parmesan potato puffs.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Eggs
- 50 grams Parmesan cheese
- 60 grams All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil
Instructions
Peel the potatoes and cut them into chunks. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Cook the potatoes until fork-tender, about 12-15 minutes. Drain them well and mash them in a large mixing bowl until smooth. Allow the mashed potatoes to cool slightly.
Stir in the eggs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well to combine.
Gradually add the flour to the potato mixture, stirring until a soft, slightly sticky dough forms. If the dough is too sticky, add a little extra flour, a tablespoon at a time.
Heat the vegetable oil in a deep, heavy-bottomed skillet or pot to 180°C (350°F).
Using two spoons, form small balls or dollops of the potato mixture, about the size of a walnut. Carefully drop them into the hot oil, working in batches to avoid overcrowding.
Fry the potato puffs for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining potato mixture, ensuring the oil maintains its temperature between batches.
Serve the Italian Potato Puffs warm, garnished with extra Parmesan cheese and freshly chopped parsley, if desired. They pair beautifully with marinara or garlic aioli for dipping.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 71.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 950 mg | 20% | |
*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.
