Description
Crispy Parmesan Garlic Potato Balls are a savory, indulgent treat that combines crispy, golden exteriors with a soft, creamy interior. Packed with the rich flavors of Parmesan cheese, garlic, and mashed potatoes, these little bites are the perfect appetizer or side dish for any occasion. Whether served at a dinner party or as a snack, these crispy potato balls are sure to be a crowd-pleaser. With just the right amount of garlic and cheese, each bite is bursting with flavor and texture.
Ingredients
Scale
- 4 medium russet potatoes, peeled and cubed
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter, melted
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
- ¼ cup all-purpose flour
- Vegetable oil, for frying
Ingredient Highlights
- Potatoes: Russet potatoes are ideal for this recipe because they mash well and create a creamy filling for the potato balls.
- Parmesan Cheese: The addition of Parmesan provides a salty, nutty flavor that enhances the overall taste of the potato balls.
- Garlic: Fresh garlic gives the potato balls a bold, aromatic flavor that pairs beautifully with the other ingredients.
- Breadcrumbs: Panko breadcrumbs are recommended for their extra crispiness, creating the perfect golden crunch on the outside.
Instructions
Prepare the Potato Filling:
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes or until tender when pierced with a fork. Drain the potatoes and return them to the pot.
- Mash the Potatoes: Use a potato masher to mash the potatoes until smooth. Add the melted butter, Parmesan cheese, minced garlic, salt, and black pepper. Stir until well combined and the mixture is creamy. Allow the mashed potatoes to cool slightly.
- Form the Potato Balls: Once the mashed potatoes are cool enough to handle, scoop about 2 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mashed potatoes. You should have 18-20 potato balls.
Coat and Fry the Potato Balls:
- Prepare the Breading Station: Place the flour, beaten egg, and breadcrumbs in three separate shallow bowls. First, dip each potato ball into the flour, then the egg, and finally coat with breadcrumbs, pressing gently to ensure an even coating.
- Heat the Oil: In a large, deep skillet or frying pan, heat about 2 inches of vegetable oil over medium heat. To test the oil, drop a small piece of breadcrumb into the oil. If it sizzles immediately, the oil is ready.
- Fry the Potato Balls: Carefully lower the breaded potato balls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the potato balls from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Cool: Let the potato balls cool for a few minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 100-120 kcal
- Fat: 5g
- Carbohydrates: 18g
- Protein: 4g