Crispy Parmesan Garlic Potato Balls: Golden Bites of Pure Comfort
Experience the perfect blend of crispy exterior and fluffy interior with these Parmesan Garlic Potato Balls. They’re a savory treat that’s impossible to resist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Variable, approximately 20-30 balls
- Category: Appetizer
- Method: Frying, Mashing
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
Scale
- 2 lb potatoes
- 7 tbsp cornstarch/10 tbsp flour
- 1/3 cup + 1/4 cup Parmesan
- 1 tsp garlic granules
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp parsley
- Cooking oil
Instructions
- Cook the Potatoes (The Potato Preparation):
- Cook the quartered potatoes in salted boiling water until they are tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of the potatoes.
- Drain the potatoes in a colander or sieve and let them steam dry for 5-8 minutes. This step is crucial for removing excess moisture from the potatoes, which will prevent the potato balls from becoming soggy.
- Mash the Potatoes (The Mashing Magic):
- Mash the potatoes in a large bowl using a potato masher, a ricer, or an electric mixer until they are smooth and free of lumps. A ricer will create the smoothest and fluffiest mashed potatoes.
- Add Flavorings (The Flavor Infusion):
- Add the cornstarch (or flour), 1/3 cup grated Parmesan cheese, garlic granules (or minced garlic), salt, and black pepper to the mashed potatoes.
- Mix well until all the ingredients are evenly combined. Use a spatula or your hands to ensure the ingredients are thoroughly incorporated.
- Shape the Balls (The Ball Formation):
- Use your hands to shape the potato mixture into bite-sized balls, about 1-inch in diameter.
- If the mixture is sticky and difficult to handle, you can run your hands under cold water or lightly coat them with cornstarch or flour to prevent the potatoes from sticking to them.
- Heat the Oil (The Oil Temperature Test):
- In a deep frying pan or pot, heat the cooking oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of potato into it. If the potato sizzles and floats to the surface, the oil is hot enough.
- Fry the Balls (The Golden Brown Delight):
- Carefully fry the potato balls in small batches, making sure not to overcrowd the pan. Overcrowding the pan will lower the oil temperature and result in soggy potato balls.
- Fry the potato balls until they are golden brown and crispy, about 5-7 minutes per batch. Use a slotted spoon or a wire skimmer to turn the balls occasionally to ensure even cooking.
- Drain and Season (The Finishing Touch):
- Use a slotted spoon or a wire skimmer to remove the fried potato balls from the hot oil and place them on a wire rack lined with paper towels to drain excess oil.
- While the potato balls are still hot, toss them in the remaining 1/4 cup grated Parmesan cheese, chopped parsley, and salt to taste. The heat will help the Parmesan cheese, parsley, and salt to adhere to the surface of the balls.
- Serve (The Immediate Indulgence):
- Serve the Crispy Parmesan Garlic Potato Balls immediately while they are hot and crispy. They are best enjoyed fresh out of the fryer.
Notes
- Use Yukon Gold or Russet.
- Heat oil to 350F.
- Drain on wire rack.