Crispy Potato Balls

• Potatoes: The star ingredient of this recipe, potatoes provide the base for these crispy delights. They’re boiled until tender, mashed, and seasoned to perfection.

• Parmesan Cheese: Adds a rich, nutty flavor to the potato mixture, enhancing its savory profile. The cheese also helps bind the ingredients together and adds a delightful hint of saltiness.

• Fresh Parsley: Provides a burst of freshness and color to the potato balls. The parsley adds a subtle herbaceous note that balances the richness of the potatoes and cheese.

• Cornstarch: Helps to bind the ingredients together and adds crispiness to the exterior of the potato balls when fried. It creates a light, crunchy coating that contrasts beautifully with the creamy interior.

• Spices: salt, pepper

• Oil: for frying

• Boiling and Mashing Potatoes: Boiling the potatoes until they’re fork-tender ensures that they’re cooked through and easy to mash. Mashing the potatoes creates a smooth, creamy texture, making them perfect for shaping into balls.

• Frying: Frying the potato balls in hot oil creates a crispy, golden exterior while locking in the creamy interior. It’s important to fry them at the right temperature to achieve optimal crispiness without burning.

Prepare Potatoes:

• Start by washing and scrubbing the potatoes thoroughly to remove any dirt

Boil Potatoes:

• Place the potatos in a large pot and cover them with cold water.

• Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender.

• After the potatoes are cooked, peel off their skins. Then, use a potato masher or fork to mash them until they’re smooth and free of lumps

Season and Add Ingredients:

• To the mashed potatoes, add cornstarch, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix everything together until well combined.

Shape into Balls:

• Take small portions of the potato mixture and roll them into balls between your palms. The size of the balls can vary depending on your preference, but aim for uniform sizes for even cooking.

Heat Oil for Frying:

• In a deep frying pan or pot, heat enough oil for deep-frying over medium-high heat. The oil should be hot but not smoking, around 350°F (175°C).

Fry Potato Balls:

• Carefully place the coated potato balls into the hot oil, ensuring they are not overcrowded. Fry in batches if necessary.

• Fry the potato balls for about 3-4 minutes or until they are golden brown and crispy on the outside, turning occasionally for even cooking.

Drain Excess Oil:

• Once the potato balls are crispy and golden, use a slotted spoon or wire mesh strainer to transfer them to a plate lined with paper towels. This will help absorb any excess oil.

Serve Hot:

• The Crispiest Potato Balls are best served hot and crispy. You can enjoy them as a delicious appetizer, snack, or side dish.

• Optionally, serve with your favorite dipping sauce, such as marinara sauce, aioli, or sour cream with chives.

Enjoy!

• Serve your Crispiest Potato Balls immediately and enjoy the crispy exterior with the creamy, flavorful interior.

• Cheese Variation: Try using cheddar, mozzarella, or even blue cheese for a unique flavor twist.

• Herb Infusion: Add minced garlic, chopped chives, or finely diced onions for a more aromatic and flavorful bite.

• Spice Blend: Paprika, cayenne pepper, or Italian seasoning can all add depth and complexity to the recipe.

• Sweet Potato Variation: Sweet potato balls can be equally delicious and offer a nutritious twist to the recipe.

• Dipping Sauce Variety: Consider offering options like honey mustard, barbecue sauce, tzatziki, or sriracha mayo for dipping.

• Baked Option: If you prefer a healthier alternative to frying, try baking the potato balls in the oven until they’re crispy and golden brown. Brush them with a little olive oil before baking to help them crisp up nicely.

• Stuffed Potato Balls:  Stuff the potato balls with cheese, cooked ground meat, or vegetables before rolling them in the coating.