Starchy Crispy Potato Balls Recipe

These Starchy Crispy Potato Balls are a delicious and irresistible snack or side dish that combines the creamy texture of mashed potatoes with a crispy, golden exterior. Perfect for parties, appetizers, or as a comforting side to any meal, these potato balls are easy to make and are guaranteed to satisfy anyone who loves the combination of soft potatoes and crispy crunch.

The secret to getting these potato balls extra crispy is the use of starch and a double frying method, which ensures that the outer layer becomes perfectly crunchy while the inside remains soft and fluffy. Let’s dive into this simple yet amazing recipe!

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Ingredients (Makes 12-15 Potato Balls)

For the Potato Filling:

• 4 large russet potatoes (or any starchy potatoes)
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/4 cup sour cream (or heavy cream)
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon chopped fresh parsley (optional)
• 1/4 cup green onions, finely chopped (optional)

For the Coating:

• 1/2 cup all-purpose flour
• 1/4 cup cornstarch (for extra crunch)
• 1 large egg, beaten
• 1 cup breadcrumbs (preferably panko for extra crispiness)
• Vegetable oil, for frying (or any high-heat oil like canola or peanut oil)

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Equipment Needed

• Medium saucepan
• Potato masher or ricer
• Mixing bowls (for the potato filling and breading station)
• Frying pan or deep fryer
• Slotted spoon or tongs
• Paper towels (for draining)
• Baking sheet or plate (for resting the potato balls)

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Method

Step 1: Prepare the Potatoes

1. Peel and Boil the Potatoes: Begin by peeling the russet potatoes and cutting them into chunks. Place them in a large saucepan and cover with water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
2. Mash the Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher, or use a potato ricer for an ultra-smooth texture. You can also use a hand mixer if you want your potatoes even creamier.

Step 2: Make the Potato Filling

1. Add the Butter and Cream: To the mashed potatoes, add the unsalted butter, sour cream (or heavy cream), and a pinch of salt and pepper. Mix well until the mixture is smooth and creamy.
2. Add Cheese and Flavorings: Stir in the shredded cheese, garlic powder, and any optional ingredients like green onions or fresh parsley. The cheese will melt into the warm potatoes, adding extra flavor. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
3. Cool the Filling: Set the mashed potato mixture aside to cool for at least 20 minutes. You can speed this up by placing it in the fridge for 10 minutes. The filling needs to be firm enough to handle and shape into balls.

Step 3: Shape the Potato Balls

1. Form the Balls: Once the potato mixture has cooled, take a spoonful of the mixture and roll it into a ball shape with your hands, about the size of a golf ball (approximately 1 to 1.5 inches in diameter). Repeat until all the mixture is used.

Step 4: Coat the Potato Balls

1. Set Up a Breading Station: In a shallow bowl, add the flour. In a second bowl, beat the egg. In a third bowl, add the breadcrumbs. You can also mix in seasoned breadcrumbs for added flavor.
2. Coat the Potato Balls: Roll each potato ball first in the flour, making sure it is fully coated. Dip it into the beaten egg, allowing any excess egg to drip off. Finally, roll the potato ball in the breadcrumbs, pressing gently to ensure it is coated well.
3. Rest the Balls: Place the coated potato balls on a plate or baking sheet and let them rest for 10 minutes. This helps the coating adhere better and makes frying easier.

Step 5: Fry the Potato Balls

1. Heat the Oil: Pour vegetable oil into a deep frying pan or pot, about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of breadcrumb into it. If it sizzles and rises to the surface, the oil is ready.
2. Fry the Potato Balls: Carefully drop the potato balls into the hot oil, a few at a time. Avoid overcrowding the pan, as it can lower the oil temperature and result in soggy balls. Fry the potato balls for about 3-4 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon or tongs to turn them as needed.
3. Drain the Balls: Once crispy and golden, remove the potato balls from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 6: Serve and Enjoy

1. Serve Hot: Serve the crispy potato balls immediately while they’re hot and crunchy. You can enjoy them on their own or serve them with a dipping sauce like ranch dressing, ketchup, sour cream, or a spicy aioli.

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Notes and Tips

• Make-Ahead Option: You can prepare the potato balls ahead of time. After coating them with flour, egg, and breadcrumbs, freeze the potato balls on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container and store them in the freezer for up to 3 months. When you’re ready to serve, fry them straight from frozen—just add a couple of extra minutes to the frying time.
• Different Flavors: Get creative by adding different fillings to your potato balls. You can stuff them with cheese, bacon bits, or sauteed onions before rolling them. This will give the balls an extra surprise in the center when you bite into them!
• Baking Option: If you prefer a lighter version, you can bake the potato balls instead of frying. Preheat the oven to 400°F (200°C) and place the potato balls on a baking sheet lined with parchment paper. Lightly spray them with cooking spray or brush them with melted butter, then bake for about 20-25 minutes, or until golden brown, flipping halfway through for even cooking.
• Panko Breadcrumbs: For extra crunch, use panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are lighter and crispier, which adds a perfect texture to the outer layer of the potato balls.
• Dipping Sauces: These potato balls pair wonderfully with a variety of dipping sauces. Try garlic aioli, sriracha mayo, or a classic ketchup. For a more tangy flavor, a simple Greek yogurt dip mixed with herbs like dill or parsley can work wonderfully.

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Conclusion

These Starchy Crispy Potato Balls are a perfect combination of creamy mashed potatoes and a crunchy, golden crust. They’re easy to make, versatile, and sure to impress your family and friends. Whether you serve them as an appetizer, snack, or side dish, they’ll be a hit every time. Crispy on the outside, soft and cheesy on the inside, these potato balls are a crowd-pleasing treat that’s both satisfying and irresistible. Enjoy!