Crispy Potato Balls
Crispy golden potato balls served with a tangy homemade dipping sauce inspired by Cane's famous recipe.
Equipment
Ingredients
Potato Balls
potatoes (boiled, mashed)
3 piece
cornstarch
2 tbsp
fresh parsley (chopped)
2 tbsp
salt
0.5 tsp
black pepper
0.5 tsp
garlic powder
0.5 tsp
paprika
0.5 tsp
chili flakes
1 tsp
oil
500 ml
Cane's-Style Dip
mayonnaise
0.5 cup
ketchup
0.25 cup
Worcestershire sauce
1 tsp
garlic powder
0.5 tsp
black pepper
0.5 tsp
paprika
0.5 tsp
Instructions
Boil and mash potatoes
Boil the potatoes until tender, then mash until smooth.
Mix potato ball ingredients
Combine mashed potatoes with cornstarch, parsley, salt, black pepper, garlic powder, paprika, and chili flakes until uniform.
Form potato balls
Roll the mixture into small, even-sized balls using your hands.
Freeze potato balls
Place the formed balls in the freezer for 30 minutes to firm up.
Prepare dipping sauce
Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and paprika until smooth.
Heat oil for frying
Heat oil in a pan over medium heat until ready for frying.
Fry potato balls
Fry the potato balls until golden brown and crispy on all sides.
Drain and serve
Remove fried balls, drain on paper towels, and serve hot with dipping sauce.
Original recipe
Storage
Best served fresh. Reheat to restore crispiness. Sauce can be stored separately for up to 5 days.
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