Description
Golden, crunchy potato balls with fluffy seasoned interiors. These make excellent appetizers or side dishes that everyone will love.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into chunks
- 3 large eggs, divided
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups panko breadcrumbs
- 1/2 cup fine breadcrumbs
- Vegetable oil for frying (about 6 cups)
Instructions
- 1. Boil potato chunks in salted water for 15-20 minutes until very tender. Drain thoroughly and let sit 5 minutes.
- 2. Mash potatoes completely, then mix in 1 beaten egg, flour, Parmesan, chives, and all seasonings.
- 3. Refrigerate mixture for 1-4 hours to firm up.
- 4. Set up breading station with flour, beaten eggs, and mixed breadcrumbs in separate dishes.
- 5. Shape mixture into golf ball-sized spheres.
- 6. Coat each ball in flour, then egg, then breadcrumbs.
- 7. Heat oil to 350°F in heavy pot.
- 8. Fry balls in batches of 4-5 for 3-4 minutes until golden brown.
- 9. Remove with slotted spoon and drain on paper towels.
- 10. Serve hot with dipping sauce.
Notes
Store leftovers in refrigerator up to 3 days. Reheat in 350°F oven for best crispiness. Can be frozen before cooking for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 445mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g