Description
Parmesan Garlic Potato Balls are crispy, golden fried bites made from mashed potatoes mixed with Parmesan cheese and fragrant garlic, perfect as a savory appetizer or snack. These delightful potato balls combine cheesy goodness with aromatic garlic and spices, resulting in a crunchy exterior and soft interior that will satisfy any craving.
Ingredients
Scale
Potato Mixture
- 2 cups mashed potatoes (preferably leftover)
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
For Frying
- Oil for frying (vegetable or olive), about 1 inch depth
Instructions
- Prepare Potatoes: If using fresh potatoes, boil them until tender, then mash thoroughly. Allow the mashed potatoes to cool slightly to prevent the egg from cooking during mixing.
- Mix Ingredients: In a large bowl, combine the mashed potatoes, grated Parmesan cheese, all-purpose flour, egg, minced garlic, garlic powder, onion powder, salt, and black pepper. Stir the mixture until all ingredients are evenly incorporated, forming a cohesive dough.
- Add Parsley: If desired, gently fold in chopped fresh parsley to add a fresh flavor and appealing color to the mixture.
- Form Balls: Take small portions of the mixture and roll them between your palms to create balls approximately 1 inch in diameter. Arrange the formed balls on a baking sheet lined with parchment paper to prevent sticking.
- Heat Oil: Pour enough oil into a large skillet to reach about 1 inch deep. Heat the oil over medium heat until it is hot but not smoking, typically around 350°F (175°C) for optimal frying.
- Fry Potato Balls: In batches to avoid overcrowding, carefully place the potato balls into the hot oil. Fry each side for about 3-4 minutes until they achieve a golden brown, crispy exterior.
- Drain Excess Oil: Using a slotted spoon, remove the fried potato balls from the oil and place them on paper towels to absorb excess oil and keep them crisp.
- Cool: Allow the potato balls to cool slightly, about 10 minutes, which helps them firm up and makes them easier to handle and enjoy.
Notes
- Leftover mashed potatoes work best as they are less sticky than freshly mashed potatoes.
- Ensure oil is at the right temperature before frying to avoid greasy or soggy potato balls.
- Do not overcrowd the pan while frying; this lowers the oil temperature and affects crispiness.
- You can substitute fresh parsley with other herbs like chives or cilantro for a different flavor profile.
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
