Snowball Potatoes Gluten Free Revised
Delightfully light and crispy, these *Snowball Potatoes Gluten Free Revised* are the perfect bite-sized indulgence for any occasion. Crafted from creamy mashed Russet potatoes infused with Parmesan, mozzarella, and fresh parsley, these savory potato balls are coated in a gluten-free breadcrumb crust for a satisfying crunch. Each “snowball” is pan-fried to golden perfection, creating a delightful contrast between the crispy exterior and the soft, cheesy interior. With a mix of simple yet flavorful ingredients and an easy-to-follow process, this gluten-free recipe is ideal for appetizers, party snacks, or comfort-filled side dishes. Serve warm with a garnish of fresh parsley for an irresistible treat that’s sure to impress.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 teaspoons Salt
- 3 tablespoons Unsalted butter
- 1 cup Parmesan cheese (freshly grated)
- 1 cup Mozzarella cheese (shredded)
- 2 tablespoons Fresh parsley (chopped)
- 1 cup White rice flour
- 2 large Eggs
- 1.5 cups Gluten-free breadcrumbs
- 0.25 cup Olive oil
- 1 teaspoon Ground black pepper
Instructions
Peel and chop the russet potatoes into even chunks.
Place the potato chunks in a large pot, cover with water, and add 1 teaspoon of salt.
Bring the water to a boil, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until fork-tender.
Drain the potatoes and return them to the pot. Mash the potatoes until smooth.
Add the unsalted butter, Parmesan cheese, mozzarella cheese, and chopped parsley to the mashed potatoes. Stir until well combined.
Season the mixture with 1 teaspoon of salt and ground black pepper. Let it cool slightly.
Using a spoon or your hands, shape the potato mixture into small balls about 1.5 inches in diameter.
Set up three bowls for coating: one with the white rice flour, one with the lightly beaten eggs, and one with gluten-free breadcrumbs.
Roll each potato ball in the rice flour, then dip it in the eggs, and finally coat it in the gluten-free breadcrumbs. Ensure an even coating.
Heat the olive oil in a large skillet over medium heat.
Fry the coated potato balls in batches until golden brown on all sides, about 2-3 minutes per batch.
Remove the snowball potatoes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 0.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 681 mg | 52% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 448 mg | 10% | |
*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.
