You have probably seen these little morsels of crispy potato goodness all over the internets. Some recipes are bite bland and dare I say boring for my tastes. So I came up with my own version of these tasty bites and wanted to share them with you all. Fried Potato Balls is excellent for an appetizer or an after-school snack!
I do encourage you to use the Yukon Gold Potatoes for this recipes. They produce the smoothest texture for rhe mashed potatoes. You can use russets as well but definitely don’t go for a red potato or a purple. You will not get the soft inside you are after.
Substitutes and Variations:
If you would like to add some cheese to the mashed potato mixture, it will work nicely. Guryere or cheddar both work great. You can also go for some garlic flavors by adding a few smashed cloves of garlic to the boiling water for the potatoes.
Suggestions for Sides:
These are great with a variety of sauces. But honestly – good old ketchup is your best bet! If you want to do spicy ketchup – that’s great too. You can make your own spicy ketchup by mixing your favorite vinegar based hot sauce (like tabasco) together. You can go ranch or pickle dip if you want a creamy dip instead.
Tools that may make this recipe easier:
A food scoop – around the 1½inch size – is critical for making the potato balls the same size. You will also want to have latex or nitrile gloves to help keep the balls intact. Lastly you want to have a spider ladle to help lower the balls into the oil as well as remove them.
Now Let’s Get Cookin’!
Fried Potato Balls
Ingredients
- 4 Golden Potatoes peeled and cubed
- 4 tbsp Cornstarch
- 4 tbsp Butter
- ½ cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
- 3 tbsp Dried Parsley divided
- Avocado oil
Instructions
- Start salted water boiling. Once at a rolling boil add potato cubes. Cook until fork tender.
- Drain potatoes and add to large mixing bowl. Mash slightly, then add cornstarch, butter, heavy cream, salt, pepper and 2 tablespoons of parsley. Allow to cool for about 10 minutes.
- Use a food scoop to portion out the mashed potatoes into spheres. Gently roll between gloved palms to smooth out the edges.
- Bring about 1 inch of oil to 350degF. Gently add the formed balls in batches to the hot oil. Fry until golden brown. Remove to a wire rack to cool and sprinkle with remaining parsley before serving with your favorite fry sauce.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This looks like another delicious recipe!