Description
Crispy Parmesan Garlic Potato Balls are a delightful appetizer or snack featuring tender mashed potatoes mixed with savory Parmesan cheese, garlic granules, and fresh parsley, shaped into balls and fried until golden and crispy. Perfect for parties or a comforting treat, these bite-sized delights combine creamy interiors with a satisfyingly crunchy exterior.
Ingredients
Scale
Potato Mixture
- 2 lbs Yukon Gold or Russet potatoes, quartered
- 7 tbsp cornstarch (or 10 tbsp all-purpose flour)
- 1/3 cup grated Parmesan cheese
- 1 tsp garlic granules
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 3 tbsp fresh parsley, finely chopped
Coating and Frying
- 1/4 cup grated Parmesan cheese
- Cooking oil, for frying
Instructions
- Cook the Potatoes: Start by boiling the quartered potatoes in salted water until they are fork-tender, which usually takes about 15-20 minutes. Drain well to remove excess moisture.
- Mash Potatoes and Combine Ingredients: Mash the cooked potatoes until smooth. Mix in 7 tablespoons of cornstarch (or 10 tablespoons all-purpose flour), 1/3 cup grated Parmesan cheese, garlic granules, salt, black pepper, and fresh parsley. Stir until all ingredients are fully incorporated and the mixture holds together.
- Form Potato Balls: Take portions of the potato mixture and roll them into small, even-sized balls, about 1 to 1.5 inches in diameter.
- Prepare Coating: Roll each potato ball lightly in the remaining 1/4 cup grated Parmesan cheese to give an extra layer of flavor and help with crispiness during frying.
- Heat Oil for Frying: In a deep skillet or frying pan, pour enough cooking oil to submerge at least half of the potato balls. Heat the oil to approximately 350°F (175°C) to ensure they cook evenly and become golden and crispy.
- Fry the Potato Balls: Carefully place the potato balls into the hot oil in batches, taking care not to overcrowd the pan. Fry them for about 3-4 minutes, turning occasionally, until they are evenly golden brown and crispy on all sides.
- Drain and Serve: Using a slotted spoon, remove the fried potato balls and place them on a plate lined with paper towels to drain excess oil. Serve warm as a delicious appetizer or snack.
Notes
- Use Yukon Gold potatoes for a buttery flavor or Russet potatoes for a fluffier texture.
- You can substitute cornstarch with all-purpose flour if preferred, but cornstarch gives a lighter crispiness.
- Adjust garlic granules and salt to your taste preference.
- Ensure oil temperature remains steady to avoid greasy or undercooked potato balls.
- For a baked alternative, bake potato balls at 400°F (200°C) for 20-25 minutes, flipping halfway through.
