Crispy Potato Balls

Potatoes, in their humble versatility, have found their place in global cuisine. From French fries to creamy mashed potatoes, they serve as the cornerstone of comfort food. But today, we’re doing something a bit different. We’re taking a simple list of ingredients and turning it into a snack or side that will make you question why you haven’t been doing this all along.

Crispy Potato Balls aren’t tied to any specific cuisine, which means you’ll find different variations of this dish all over the world. Whether you’re at an American barbecue or a Latin American fiesta, the concept is the same: take mashed potatoes, season them, shape them into balls, and fry until golden and crispy. Simple, yet irresistibly good.

Tips for Cooking

Before you dive in, a couple of pointers can make your potato ball endeavor a crispy success.

• Choice of Potatoes: Go for a starchy variety like Russets for better mashing and texture.
• Oil Temperature: The perfect frying temperature is crucial. Use a kitchen thermometer to maintain the oil at 160°C.
• Batch Cooking: Don’t crowd the pan; it will drop the oil temperature and give you soggy potato balls.
• Draining: A wire rack works better than paper towels for draining and keeping the balls crispy.

How to Cook Crispy Potato Balls

Ingredients

• 1.3 lbs (600 g) potatoes
• 4 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1.35 fl oz (40 ml) cooking oil

Instructions

• Boil and Mash: Cook the potatoes in salted water until tender. Drain and mash them until smooth.

• Mix Ingredients: In a large bowl, combine the mashed potatoes with cornflour, salt, and black pepper.

• Shape Balls: Using your hands, shape the mixture into small, golf-ball-sized spheres.

• Heat Oil: In a frying pan, heat the oil to 160°C.
• Fry: Fry the potato balls in batches, making sure not to overcrowd the pan. Cook until they are golden and crispy, about 7 minutes.

• Drain: Remove the potato balls from the oil and place them on a wire rack to drain.

• Serve: Once drained, they are ready to be enjoyed as a standalone snack or as a side dish.

How to Serve

You can enjoy these Crispy Potato Balls in various ways:

• As a snack, serve them with a side of dipping sauce,like  a marinara, spicy ketchup or aioli.
• You can also make them a bit fancier by topping them with some dry/freshly chopped herbs or vegan parmesan.

Using Leftover Mashed Potatoes: If you have leftover mashed potatoes, add a teaspoon of purpose flour and a pinch of garlic powder, then shape them as usual. Make sure you peel your potatoes well. Fry in hot oil and remove with a slotted spoon. Sprinkle with fresh parsley for added flavor.

How to Elevate the Taste with Golden Brown Crispy Mashed Potatoes and Fresh Parsley Garnish?

In addition to enjoying these potato balls as is, you can enhance their flavor by adding a pinch of garlic powder to the mixture. When removing the potato balls from the hot oil, use a slotted spoon to keep them intact. If you want a slightly denser texture, consider adding a teaspoon of purpose flour before shaping the balls. Also, remember to thoroughly peel the potatoes before mashing. Garnish with fresh parsley to bring a burst of color and freshness that complements their golden brown exterior and delightful taste.

Frequently Asked Questions(FAQs):

Why are my potato balls falling apart?

They may need more binding. Make sure your mashed potatoes are smooth and well combined with the cornflour to help them hold their shape.

Why don’t my potatoes get crispy?

Your oil may not be hot enough. Keep the frying temperature steady at 160°C and don’t overcrowd the pan.