Garlic Parmesan Potato Balls
Equipment
Ingredients
Main ingredients
potatoes (peeled, boiled)
4 piece
Parmesan cheese (grated)
50 g
parsley (chopped)
1 tbsp
garlic powder
0.5 tsp
onion powder
0.5 tsp
paprika
0.5 tsp
salt
0.5 tsp
black pepper
0.5 tsp
cornstarch
2 tbsp
mozzarella cheese (cubed)
100 g
Coating
all-purpose flour
65 g
eggs (beaten)
2 piece
breadcrumbs
180 g
garlic powder
0.5 tsp
onion powder
0.5 tsp
paprika
0.5 tsp
salt
0.25 tsp
black pepper
0.25 tsp
parsley (chopped)
1 tbsp
Frying
oil
500 ml
Instructions
Prepare potato mixture
Mash boiled potatoes until smooth. Add Parmesan cheese, parsley, garlic powder, onion powder, paprika, salt, black pepper, and cornstarch. Mix until well combined.
Form potato balls with cheese stuffing
Scoop about 2 tablespoons of potato mixture and flatten in hand. Place mozzarella cube in center, seal and roll into a ball.
Prepare seasoned breadcrumbs
In a separate bowl, combine breadcrumbs with garlic powder, onion powder, paprika, salt, black pepper, and parsley.
Coat potato balls
Coat each potato ball in flour, then dip into beaten eggs, and finally coat with seasoned breadcrumbs.
Freeze potato balls
Place coated balls in freezer for 20–30 minutes to firm up.
Heat oil for frying
Heat oil in a deep pot or wok to 175°C.
Fry potato balls
Fry potato balls in batches for 3–4 minutes until golden brown and crispy.
Drain and serve
Remove fried balls and drain on paper towel. Serve hot while mozzarella center is melted and stretchy.
Original recipe
Storage
Best served immediately after frying. Reheat in oven to restore crispiness. Can be frozen before frying for up to 1 month.
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