Crispy Potato Balls
Equipment
Ingredients
Crispy Potato Balls
Mashed Potatoes (mashed, cooked)
500 g
Parsley (fresh, chopped)
15 g
Parmigiano Reggiano (grated)
50 g
Butter (melted)
30 g
Glutinous Rice Flour
60 g
Tapioca Flour
40 g
BBQ Rub
10 g
Crispy Potato Ball Seasoning
Parsley (fresh, chopped)
5 g
Garlic Powder
5 g
Onion Powder
5 g
BBQ Rub
8 g
Smoked Paprika
5 g
Sugar
5 g
Parmigiano Reggiano (grated)
15 g
Dipping Sauce
Mayonnaise
60 g
Ketchup
30 g
Garlic Powder
3 g
Onion Powder
3 g
Chili Powder
2 g
Chipotle Hot Sauce
10 ml
BBQ Rub
3 g
Smoked Paprika
2 g
Crispy Chili Oil
10 ml
Lemon Juice
10 ml
Jalapeño Pickles (chopped)
30 g
Sugar
5 g
Yogurt
30 g
Instructions
Prepare mashed potatoes
Ensure mashed potatoes are smooth and cooled to room temperature.
Mix potato dough
Combine mashed potatoes with parsley, parmesan, BBQ rub, glutinous rice flour, tapioca flour, and melted butter until a soft dough forms.
Shape the potato balls
Roll the dough into 3-4 cm balls using your hands.
Heat oil for frying
Heat oil in a deep pan or wok to 175°C.
Fry potato balls
Fry the potato balls in batches until golden and crispy, about 3-4 minutes per batch.
Season the fried balls
While hot, sprinkle the balls with parsley, garlic powder, onion powder, BBQ rub, smoked paprika, sugar, and parmesan.
Prepare dipping sauce
Mix mayonnaise, ketchup, garlic powder, onion powder, chili powder, chipotle hot sauce, BBQ rub, smoked paprika, crispy chili oil, lemon juice, chopped jalapeño pickles, sugar, and yogurt until smooth.
Serve
Serve hot crispy potato balls immediately with the prepared dipping sauce.
Original recipe
Storage
Best eaten fresh. Reheat in oven or air fryer to restore crispiness. Sauce keeps 3 days in fridge.
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