Hey Lykkers! If you’re ready to roll up your sleeves and make some seriously crispy, delicious potato balls, I’ve got your back.
Here’s a simple, step-by-step guide for both the Cheesy Herb Potato Balls and the Spicy Korean-Inspired Potato Balls — so you can nail that perfect crunchy snack every time.
Step-by-Step: How to Make Crispy Potato Balls
Cheesy Herb Potato Balls
Ingredients:
- 3 large potatoes, boiled and mashed
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- Salt & pepper to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Steps:
1. Boil & mash: Peel and boil potatoes until soft, then mash until smooth.
2. Mix it up: In a large bowl, stir together the mashed potatoes, cheese, parsley, chives, garlic powder, salt, and pepper until everything is well combined.
3. Shape: Take small handfuls of the mixture and roll into golf ball-sized balls.
4. Prepare coating: Set out three shallow bowls — one with flour, one with beaten eggs, and one with breadcrumbs.
5. Coat: Roll each potato ball first in flour, then dip into the eggs, and finally coat with breadcrumbs. Make sure they’re fully covered.
6. Heat the oil: Pour enough oil into a frying pan to reach about 1 inch deep. Warm it over medium-high heat until it reaches about 350°F (175°C) — or test by dropping in a breadcrumb; if it sizzles right away, you’re good to go.
7. Fry: Carefully place potato balls into the hot oil, a few at a time, without overcrowding. Fry for 3-4 minutes, turning occasionally until golden brown and crispy.
8. Drain: Use a slotted spoon to remove the balls and place them on paper towels to soak up excess oil.
9. Serve: Enjoy hot with your favorite dipping sauce.
Spicy Korean-Inspired Potato Balls
Ingredients:
- 3 large potatoes, boiled and mashed
- 1 tbsp gochujang (Korean chili paste)
- 2 scallions, finely chopped
- 1 tsp sesame oil
- 1 tsp soy sauce
- Salt & pepper to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- Toasted sesame seeds for garnish
Steps:
1. Boil & mash: Peel and boil potatoes until tender, then mash until smooth.
2. Mix flavors: Add gochujang, scallions, sesame oil, soy sauce, salt, and pepper to the mashed potatoes. Mix thoroughly.
3. Form balls: Shape the mixture into small walnut-sized balls.
4. Set up coating station: Prepare bowls with flour, beaten eggs, and panko breadcrumbs.
5. Coat: Roll each ball in flour, dip in eggs, then coat generously with panko breadcrumbs.
6. Heat oil: Heat oil to 350°F (175°C) in a frying pan or deep fryer.
7. Fry: Fry potato balls in batches for 3-4 minutes until golden and crisp all over.
8. Drain & garnish: Remove with a slotted spoon and drain on paper towels. Sprinkle with toasted sesame seeds.
9. Serve: Pair with a cooling yogurt dip or enjoy on their own.
Quick Tips for Success
- Keep your oil hot to avoid greasy potato balls.
- Don’t overcrowd the pan — fry in batches for best crispiness.
- Chill the potato mixture for 15-20 minutes before shaping if it feels too soft.
- Double coating in breadcrumbs gives an extra crunchy crust.
There you go, Lykkers! Follow these steps, and you’ll be biting into crispy, flavorful potato balls that everyone will love. Have fun cooking and don’t forget to share which recipe is your fave!
2 Ways Potato Balls | Crispy Potatoes Cheese Recipes | From 1 Dough Make 2 Easiest Snacks in Minutes
Video By "Cheffoodiecast"
