Crunchy Potato Balls

November 3, 2023

Difficulty: easy

18 servings

30 min

» Recipes » Side Dishes

A recipe for rich potato balls with a little cheese, cooked in a deep fryer. A delicious twist on traditional mashed potatoes, these crunchy potato balls are a satisfying, crunchy snack or side dish that will keep everyone coming back for more. Enjoy the perfect blend of fluffy, seasoned potatoes on the inside and a crispy, golden crust on the outside!

Ingredients

Cooking Instructions

Take 3 medium potatoes and peel them from their skins. Then cut each one into cubes (about 8 pieces).
Place the potatoes in a saucepan and fill with cold water. The water should cover the potatoes.

Add a pinch of salt and turn the heat to high. When the water comes to a boil, reduce the heat to medium and cook the potatoes until tender, 10-13 minutes.
When potatoes are cooked, drain and transfer to a bowl. Mash the potatoes with a fork, potato masher or blender.

Finely chop the parsley and add to the puree (you can use dried parsley instead of fresh). Add the cornstarch, salt and ground pepper (to taste). Grate the cheese on top.
Mix the whole mixture well with a fork and then roll it into a large ball with your hands.
Cut the ball in half and use a knife to divide each half into 8 pieces.

Roll each small piece of puree into a small ball with your hands.
Pour oil into a saucepan or deep fryer and heat until hot. Dip the raw potato balls into the oil and fry for 2-3 minutes until golden. Transfer the cooked balls to a paper towel to remove excess oil.
Serve the potato balls as a side dish or appetizer. The balls pair well with cheese or garlic sauce. Enjoy!

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How to Make Perfect Potato Balls

Here are some tips to help you make delicious deep-fried mashed potato balls:

Choose the right potatoes. Choose starchy potatoes, such as russets, for the best texture. They make fluffier mashed potatoes that are ideal for forming into balls.
Boil potatoes properly. Cook potatoes until they are fork tender, but not mushy. Overcooking can result in a watery mash.
Mash the potatoes thoroughly. Make sure your mashed potatoes are free of lumps so your potato balls have a smooth, even texture.
Season well. Don't skimp on seasoning. Add salt, pepper, and any other seasonings you like to your mashed potatoes to ensure they are flavorful.
Incorporate binding agents. To help the mashed potato balls hold their shape, consider adding binders such as grated Parmesan cheese, bread crumbs, or even a beaten egg to the mixture.
Chill the mixture. After forming the potato balls, refrigerate for at least 30 minutes. This will help the balls hold their shape during frying.
Maintain uniform size. Try to keep the potato balls uniform in size to ensure even cooking.
Use high-quality oil. Use a neutral, high-heat oil such as vegetable or canola oil for frying. Make sure it's at the right temperature, around 350°F (175°C), for crispy results.
Fry in batches. Avoid overcrowding the skillet. Fry potato balls in batches to ensure even cooking and crispiness.
Monitor oil temperature. Keep an eye on the oil temperature throughout the frying process. Using a thermometer is a good way to make sure it stays consistent.
Drain excess oil. After frying, place the potato balls on a paper towel-lined plate to absorb excess oil. This will help keep them from becoming greasy.
Serve hot. Potato balls are best served hot and fresh from the fryer to keep them crispy and warm.
Dipping sauces. Consider serving your fried potato balls with a variety of dipping sauces such as ketchup, aioli, or a homemade garlic mayo for added flavor.
Experiment with fillings. Get creative by adding cheese, bacon, or herbs to the mashed potato mixture for a twist on the classic recipe.

With these tips, you'll be well on your way to creating delicious deep-fried mashed potato balls that are crispy on the outside and irresistibly creamy on the inside. Enjoy!

Recipe Author

Veronika Zaitseva

Author of dozens of cookery books, articles and recipes. Member of the Association of Food Journalists. Holds a bachelor's degree in biology and in food science and nutrition.