Description
These potato balls fry up crisp and golden, giving way to a fluffy interior laced with garlic and melted Parmesan. Each bite reveals a warm, herb-flecked center that pairs perfectly with your favorite dipping sauce.
Ingredients
- 500 g potatoes peeled and cubed
- 2 cloves garlic minced
- 50 g Parmesan cheese grated
- 2 tbsp fresh parsley chopped
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- 100 g breadcrumbs
- 200 ml vegetable oil for frying
Instructions
- Place the potatoes in a pot of salted water and bring to a boil over medium heat.
- Cook the potatoes until they are fork-tender, about 15 minutes, then drain thoroughly.
- In a mixing bowl, mash the hot potatoes and stir in the minced garlic, grated Parmesan, chopped parsley, egg, salt, and black pepper until smooth and well combined.
- Shape the potato mixture into bite-sized balls using your hands.
- Roll each ball evenly in the breadcrumbs to coat all sides.
- Heat the vegetable oil in a deep skillet over medium-high heat until it reaches around 180°C (350°F).
- Fry the potato balls in batches, turning occasionally, until they are golden brown and crispy, about 3–4 minutes per batch.
- Remove the balls with a slotted spoon and drain on paper towels before serving.
Notes
- For an extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- You can prepare the potato balls ahead of time and refrigerate them for up to 2 hours before frying.
- Leftovers reheat best in a hot oven or air fryer to maintain crispiness.
- Freshly grated Parmesan provides better flavor than pre-grated varieties.