Description
Crunch into these golden potato spheres to reveal a soft, cheesy core, seasoned with garlic and parsley. Perfectly crisped on the outside and tender within, they make every gathering a hit.
Ingredients
- 500 grams potatoes peeled and chopped
- 50 grams cheddar cheese shredded
- 1 egg beaten
- 100 grams breadcrumbs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped
- 1 liter vegetable oil
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes, then drain and mash until smooth.
- Stir in the shredded cheddar cheese, beaten egg, flour, salt, pepper, garlic powder, and chopped parsley until well combined.
- Shape the mixture into small balls, about 2.5 cm in diameter, and roll each ball in breadcrumbs to coat evenly.
- Heat the vegetable oil in a deep pan over medium-high heat until it reaches 180°C (350°F).
- Fry the potato balls in batches for 3 to 4 minutes or until golden brown and crisp, turning occasionally.
- Remove the balls with a slotted spoon and drain on paper towels to remove excess oil.
- Allow the balls to cool slightly before serving so they hold their shape.
- Serve warm with your favorite dipping sauce.
Notes
- For extra flavor, mix a pinch of paprika or cayenne into the breadcrumb coating.
- You can bake the balls at 200°C (400°F) for 15–20 minutes instead of frying for a lighter version.
- If the mixture feels too loose, add more flour or chill in the refrigerator for 30 minutes before shaping.
- These potato balls are best consumed fresh but can be reheated in an oven for 5 minutes.