Low Sodium Crispy Fried Potato Balls
Indulge in these Low Sodium Crispy Fried Potato Balls, a healthier twist on a comforting classic. Made with fluffy mashed Russet potatoes seasoned with garlic powder, onion powder, and freshly chopped parsley, these bite-sized delights are coated in crunchy panko breadcrumbs and fried to golden perfection in olive oil. With no added salt, this recipe relies on simple, flavorful ingredients to deliver satisfying bites that are crispy on the outside and creamy on the inside. Perfect as a snack, appetizer, or side dish for any occasion, these potato balls are easy to prepare and ready in under an hour. Garnish with extra parsley for a fresh finish and serve hot for the ultimate low sodium treat!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 cup All-purpose flour
- 1 large Egg
- 1 cup Panko breadcrumbs
- 2 cups Olive oil
Instructions
Peel the potatoes and chop them into large cubes.
Place the potatoes in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly.
Mash the potatoes in a large bowl until smooth. Stir in the unsalted butter, garlic powder, onion powder, black pepper, and chopped fresh parsley.
Let the mashed potato mixture cool to room temperature.
Once cooled, form the potato mixture into balls, approximately 1 inch in diameter.
Place the flour in a shallow dish, beat the egg in a second dish, and place the panko breadcrumbs in a third dish.
Roll each potato ball in the flour, then dip in the beaten egg, and finally roll in the panko breadcrumbs until fully coated.
Heat the olive oil in a deep frying pan over medium heat. To test if it's ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown quickly.
Fry the potato balls in batches, being careful not to overcrowd the pan. Fry each ball until golden and crispy on all sides, about 3-4 minutes per batch.
Remove the potato balls with a slotted spoon and drain on paper towels to remove excess oil.
Serve the crispy fried potato balls hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
5667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.9 g | 619% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 12.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 209 mg | 16% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4226 mg | 90% | |
*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.
