Potato Puffs
Crispy, golden, and irresistibly fluffy, these homemade Potato Puffs are the ultimate comfort food snack! Using simple pantry staples like creamy russet or Yukon Gold potatoes, Parmesan cheese, and a touch of garlic powder, this recipe transforms everyday ingredients into bite-sized delights bursting with flavor. The light, airy texture of these fried potato bites is achieved by blending mashed potatoes with eggs, milk, and flour, creating a perfectly smooth dough. Fried to perfection, each puff boasts a crispy exterior and tender, savory interior. Ideal for parties, appetizers, or family dinners, these easy-to-make potato puffs can be served warm with your favorite dipping sauce or simply garnished with fresh parsley for a pop of color. Ready in under an hour and perfect for sharing, this satisfying and simple recipe will quickly become a new favorite!
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Recipe Information
Ingredients
- 4 medium Potatoes (Russet or Yukon Gold)
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 2 large Eggs
- 1 cup All-purpose flour
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 3 cups Vegetable oil (for frying)
- 2 tablespoons Chopped parsley (for garnish, optional)
Instructions
Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and boil until tender, about 15-20 minutes. Drain and let them cool slightly.
Mash the potatoes until smooth. Stir in the butter, Parmesan cheese, salt, pepper, and garlic powder. Mix well and let the mixture cool completely.
Once cooled, stir in the eggs, one at a time, until fully incorporated. Then add the milk and flour, mixing until you get a smooth, sticky dough.
Heat the vegetable oil in a deep skillet or medium saucepan over medium heat until it reaches 350°F (175°C).
Using two spoons, shape small portions of the potato mixture into rough balls or ovals, about 1 tablespoon each. Carefully drop them into the hot oil, working in batches to avoid overcrowding the pan.
Fry the potato puffs for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
Repeat with the remaining potato mixture, ensuring the oil returns to temperature between batches.
Garnish with parsley if desired, and serve the potato puffs warm with your favorite dipping sauce or as is.
Nutrition Facts
Calories |
7902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 770.8 g | 988% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.7 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1218 mg | 94% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3550 mg | 76% | |
*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.
