Ingredients
- 300 g potatoes
- 2 tbsp cornstarch
- 30 g Parmesan cheese grated
- 2 tbsp fresh parsley finely chopped
- salt
- pepper
- oil for frying
Instructions
- Cook Potatoes: Place whole potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring it to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender.
- Peel and Mash Potatoes: Once the potatoes are cooked, carefully remove them from the pot and let them cool slightly. Peel off the skins, then transfer the potatoes to a mixing bowl. Use a potato masher or fork to mash them until smooth and free of any lumps.
- Season and Add Ingredients: To the mashed potatoes, add cornstarch, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix everything together until well combined. Adjust seasoning according to your taste.
- Shape into Balls: Take small portions of the potato mixture and roll them into balls between your palms. Aim for uniform sizes for even cooking.
- Heat Oil for Frying: In a deep frying pan or pot, heat enough oil for deep-frying over medium-high heat. The oil should be hot but not smoking,around 350°F (175°C)
- Fry Potato Balls: Carefully place the coated potato balls into the hot oil, ensuring they are not overcrowded. Fry in batches if necessary. Fry the potato balls for about 3-4 minutes or until they are golden brown and crispy on the outside, turning occasionally for even cooking.
- Drain Excess Oil: Once the potato balls are crispy and golden, use a slotted spoon or wire mesh strainer to transfer them to a plate lined with paper towels. This helps absorb any excess oil.
- Serve Hot: Serve the Crispy Potato Balls immediately while they’re still hot and crispy. Enjoy them as a delicious appetizer, snack, or side dish, optionally with your favorite dipping sauce.
Notes
- to customize the flavor you can add additional herbs and spices to the mixture, such as garlic powder, onion powder, or paprika.
