Crispy Garlic Parmesan Potato Balls
Equipment
Ingredients
Potato Balls
potatoes (medium)
4 piece
cornstarch
5 tbsp
garlic powder
1 tsp
onion powder
0.5 tsp
salt
0.5 tsp
black pepper
1 tsp
paprika
1 tsp
parmesan cheese (finely grated)
100 g
fresh parsley (finely chopped)
1 tbsp
gouda cheese (cubed)
150 g
vegetable oil
500 ml
Chili Mayonnaise
mayonnaise
0.5 cup
chili sauce
2 tbsp
garlic powder
0.5 tsp
lemon juice
1 tsp
salt
1 pinch
black pepper
1 pinch
Instructions
Boil the potatoes
Place potatoes in a pot and cover with water. Boil until fork-tender.
Mash the potatoes
Drain and mash the potatoes until smooth.
Mix the potato mixture
Add cornstarch, garlic powder, onion powder, salt, pepper, paprika, parmesan cheese, and parsley. Mix until well combined.
Form the potato balls
Take 1 tablespoon of mixture, flatten in palm, place a cheese cube in the center, and roll into smooth balls.
Chill the potato balls
Place the balls on a tray and refrigerate for 20–30 minutes to firm up.
Heat the oil
Heat vegetable oil to 170–180°C in a deep pot or wok.
Fry the potato balls
Fry the potato balls until golden brown, about 3-4 minutes.
Prepare chili mayonnaise
Mix mayonnaise, chili sauce, garlic powder, lemon juice, salt and pepper in a bowl until smooth.
Original recipe
Storage
Store in an airtight container. Reheat from frozen directly in air fryer or oven. Sauce can be stored separately for up to 5 days in the fridge.
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