Fried Mashed Potato Balls
User Reviews
5
Fried Mashed Potato Balls
Description
This recipe starts with boiled potatoes, peeled and mashed until smooth. The mash is seasoned with salt, black pepper, garlic powder, onion powder, paprika, and all-purpose flour to bind the mixture. The dough is portioned into tablespoon-sized balls, then dipped in beaten egg and rolled in breadcrumbs for a crunchy coating.
Frying the balls in hot oil for a few minutes yields a golden brown exterior that contrasts with the creamy, seasoned potato inside. These bite-sized snacks are ideal for serving warm and fresh to maintain crispiness. They can be customized with additional herbs or spices to suit taste preferences.
Fried Mashed Potato Balls make a versatile appetizer or side dish. They should be eaten shortly after frying as they lose crispness when cooled. Leftover balls can be stored refrigerated, although reheating may soften the coating.
Ingredients
- 500 g potato
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 2 tbsp plain flour
- 1 egg Beaten
- 100 g breadcrumbs
- neutral cooking oil For frying, generic cooking oil
Instructions
- Begin by peeling and washing the potatoes, then cutting them into small pieces. Place the pieces in a pot of boiling water and let them cook for around 15 minutes, or until they become soft.
- Once the potatoes are ready, drain them and transfer them to a mixing bowl. Use a potato masher or fork to mash them until they become smooth.
- To the mashed potatoes, add a combination of salt, black pepper, garlic powder, onion powder, paprika powder, and all-purpose flour. Mix everything together thoroughly until it's evenly combined.
- Using a tablespoon, scoop out portions of the potato mixture and shape them into balls. You should be able to make around 12-15 balls.
- After shaping the balls, dip each one into beaten egg and then coat them in breadcrumbs.
- Heat up some vegetable oil in a frying pan over medium-high heat. Fry the potato balls in batches for around 2-3 minutes, or until they turn golden brown and crispy.
- Use a slotted spoon to remove the potato balls from the pan, and then transfer them to a plate lined with paper towels. This will help to absorb any excess oil.
- Finally, serve the potato balls hot with your favourite dip or sauce.
Notes
- Add herbs or spices to the mashed potatoes to personalize flavor.
- You can shape the potato balls ahead and refrigerate until ready to fry.
- Serve immediately after frying to enjoy the crispy texture.
- Nutritional information provided is approximate and for guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 497mg | 21% |
| Potassium | 600mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 25mg | 28% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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