Description
Parmesan Garlic Potato Balls are crispy, golden-fried bites made with creamy mashed potatoes, aromatic garlic, and sharp Parmesan cheese. Perfect as an appetizer, snack, or side dish, these flavorful potato balls are easy to make and delightfully satisfying, featuring a crispy exterior and soft, savory interior.
Ingredients
Scale
Main Ingredients
- 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)
- Oil for frying (vegetable or olive)
Instructions
- Prepare Potatoes: If using fresh potatoes, boil them until tender, then mash thoroughly. Allow the mashed potatoes to cool slightly to make mixing easier and prevent the egg from cooking prematurely.
- Mix Ingredients: In a large bowl, combine the cooled mashed potatoes, grated Parmesan cheese, all-purpose flour, beaten egg, minced garlic, garlic powder, onion powder, salt, and black pepper. Mix everything together until well incorporated and a workable dough forms.
- Add Parsley: Fold in the chopped fresh parsley gently into the mixture to add a fresh, herbal flavor and a hint of color.
- Form Balls: Take small portions of the mixture and roll them into smooth balls approximately 1 inch in diameter. Arrange the formed balls on a baking sheet lined with parchment paper to prevent sticking.
- Heat Oil: In a large skillet, pour about 1 inch of vegetable or olive oil and heat over medium heat until the oil is hot enough for frying (around 350°F or when a small piece of mixture sizzles immediately upon contact).
- Fry Potato Balls: Carefully add the potato balls in batches to the hot oil, taking care not to overcrowd the pan. Fry each batch for about 3-4 minutes per side or until the balls turn golden brown and crispy on the outside.
- Drain Excess Oil: Use a slotted spoon to remove the fried potato balls from the skillet, then place them on a plate lined with paper towels to absorb any excess oil.
- Cool: Allow the potato balls to cool for about 10 minutes to firm up slightly before serving. This ensures they hold together well and are safer to eat.
Notes
- Leftover mashed potatoes work best for this recipe as they tend to be drier and easier to form into balls.
- If the mixture feels too wet or sticky, add a little extra flour to help bind it better.
- Ensure oil temperature is consistent to achieve a crisp texture without absorbing too much oil.
- These potato balls can be served with dipping sauces such as marinara, garlic aioli, or ranch for extra flavor.
- To make these gluten free, substitute all-purpose flour with gluten-free flour or cornstarch.
