Parmesan Garlic Potato Balls
These Parmesan Garlic Potato Balls deliver a delightful combination of creamy, cheesy goodness and crunchy texture, making them an irresistible snack or side dish.
Ingredients
Potato Mixture
- 2 pounds potatoes (Russet or Yukon gold) Peeled and cut into chunks
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour Plus more if needed
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon fresh parsley, chopped (optional) For garnish
- Oil for frying vegetable or canola For frying
Instructions
Preparation
- Peel the potatoes and cut them into equal-sized chunks.
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them until smooth, ensuring there are no lumps.
- Allow the mashed potatoes to cool slightly, then stir in the Parmesan cheese, minced garlic, garlic powder, onion powder, salt, pepper, and chopped parsley if using.
- Add the eggs and flour, mixing until you achieve a dough-like consistency. If it's too sticky, add a little more flour as necessary.
- Form the potato mixture into small balls, about 1 to 1.5 inches in diameter.
Cooking
- Heat oil in a deep frying pan over medium heat. Drop a small piece of potato into the oil to check if it's ready; if it sizzles, it’s hot enough.
- Carefully place the potato balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes on each side.
- Remove the balls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately and enjoy!
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Notes
These potato balls pair well with various dips such as marinara, ranch, and garlic aioli. Garnish with fresh herbs for visual appeal.