Crispy Potato Balls
Equipment
Ingredients
Ingredients
potatoes (peeled, cut into chunks)
1000 g
salt
1 pinch
parsley (fresh or dried)
3 tbsp
chicken bouillon cube (crushed)
1 piece
seasoning granules
1 tsp
black pepper
1 tsp
paprika
1 tsp
cayenne pepper
1 tsp
garlic powder
1 tbsp
cornstarch
3 tbsp
mozzarella cheese (cut into small cubes)
200 g
eggs (beaten)
2 piece
breadcrumbs
100 g
oil (for frying)
500 ml
Instructions
Boil the Potatoes
Place potatoes in a pot and cover with water. Add salt and boil until fork-tender.
Mash & Season
Mash the potatoes until smooth. Add parsley, crushed chicken cube, seasoning granules, black pepper, paprika, cayenne, garlic powder, and cornstarch. Mix well and let cool slightly.
Shape & Fill
Scoop 2 tbsp of potato mixture, flatten, place a mozzarella cube in the center, and roll into tight balls. Repeat until all mixture is used.
Coat
Dip each ball in beaten eggs, roll in breadcrumbs. Double coat for extra crispiness: egg → breadcrumbs → egg → breadcrumbs.
Fry
Heat oil to 170–180°C. Fry balls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
Storage
Store in an airtight container. Reheat to restore crispiness. Do not store fried balls more than 2 days in the fridge.
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