Potato Pucks
Crispy, golden, and irresistibly cheesy, Potato Pucks are the ultimate comfort food indulgence that will have everyone coming back for more! These velvety mashed potato discs are infused with the rich flavors of cheddar and Parmesan cheese, a hint of garlic, and a touch of smoky paprika, then coated in crunchy breadcrumbs for the perfect bite. Fried to perfection, they’re delightfully crunchy on the outside and beautifully creamy on the inside. Ready in just under an hour, these versatile potato appetizers are perfect for game days, family gatherings, or as a side dish to elevate any meal. Serve them hot with tangy sour cream, creamy ranch, or a zesty aioli for a crowd-pleasing treat that’s impossible to resist. Whether you’re a fan of fried potato recipes or crave savory snacks, Potato Pucks are bound to become your new go-to favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Cheddar cheese
- 0.5 cup Parmesan cheese
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 cup Cooking oil
Instructions
Peel and dice the potatoes into evenly sized chunks, then boil them in salted water over medium heat until they are tender, about 15 minutes.
Drain the potatoes and transfer them to a large bowl. Mash them until smooth and lump-free.
Stir the cheddar cheese, Parmesan cheese, butter, flour, garlic powder, paprika, salt, and black pepper into the mashed potatoes until well combined. Taste and adjust seasoning if needed.
Let the potato mixture cool slightly, then shape it into small, puck-shaped discs, about 2 inches wide and 1/2 inch thick. You should end up with approximately 12 pucks.
Set up a breading station: Place flour in one shallow bowl, beat the eggs in a second shallow bowl, and place the breadcrumbs in a third shallow bowl.
Coat each potato puck in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat the cooking oil in a large skillet over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a breadcrumb into the oil—it should sizzle immediately.
Fry the potato pucks in batches, 2-3 minutes per side, or until they are golden brown and crispy. Avoid crowding the skillet to maintain the oil temperature.
Remove the fried potato pucks and transfer them to a plate lined with paper towels to absorb excess oil.
Serve warm with your favorite dipping sauce, such as sour cream, ranch, or a spicy aioli.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.2 g | 446% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 5637 mg | 245% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 22.1 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1236 mg | 95% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 7310 mg | 156% | |
*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.
