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–+ servings
Close-up of golden crispy potato balls stacked on a plate

Crispy Potato Balls

Golden, crispy potato bites mixed with Parmesan and parsley, then fried until crunchy outside and fluffy inside.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 268
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Potatoes about 3 medium / ~1 1/2 lb (680 g), peeled and cubed
  • 1 tsp salt
  • 1 tsp black pepper
  • 45 g cornstarch about 6 tbsp / 3/8 cup
  • 35 g grated Parmesan cheese about 1/3 cup
  • Chopped parsley about 2 tbsp (8 g, or to taste)
  • Vegetable oil for frying (as needed)

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Potato masher
  • Knife + cutting board
  • Deep pot for frying
  • Slotted spoon or spider
  • Paper towels
  • Thermometer (recommended)

Method
 

  1. Peel and cube the potatoes. Rinse quickly, then add to a pot and cover with water.
  2. Bring to a boil and cook until fork-tender. Drain very well.
  3. Mash the potatoes until smooth. Mix in the cornstarch until evenly combined.
  4. Add salt, black pepper, Parmesan, and chopped parsley. Mix until you get a moldable dough.
  5. Roll into small balls (about 1 inch / 2.5 cm).
  6. Heat oil to 350°F (175°C). Fry in batches until golden and crisp, turning as needed.
  7. Remove to paper towels to drain. Serve hot.

Nutrition

Serving: 4gCalories: 268kcalCarbohydrates: 40.3gProtein: 6.6gFat: 9.4gSaturated Fat: 2.4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 720mgPotassium: 715mgFiber: 3.8gSugar: 1.4gVitamin A: 40IUVitamin C: 10mgCalcium: 103mgIron: 1.3mg

Video

Notes

  • Drain potatoes well to avoid a wet mixture.
  • If the dough feels sticky, add more cornstarch 1 tsp at a time.
  • Swap Parmesan with Pecorino Romano.
  • Add garlic powder or mixed dried herbs for extra flavor.
  • Freeze shaped balls on a tray, then bag and fry from frozen (add 1–2 minutes).
 

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