Description
Parmesan Garlic Potato Balls are crispy, golden-fried bites packed with cheesy and garlicky goodness. Made with leftover mashed potatoes combined with Parmesan cheese, garlic, and aromatic spices, these bite-sized treats make for a perfect appetizer or snack that is both flavorful and easy to prepare.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes (preferably leftover)
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
- Oil for frying (vegetable or olive)
Instructions
- Prepare Potatoes: If you’re not using leftover mashed potatoes, boil fresh potatoes until tender, then mash them thoroughly. Allow the mashed potatoes to cool slightly before proceeding to the next step to prevent cooking the egg prematurely.
- Mix Ingredients: In a large mixing bowl, combine the mashed potatoes, grated Parmesan cheese, flour, egg, minced garlic, garlic powder, onion powder, salt, and black pepper. Stir everything together until you have a uniform, smooth mixture.
- Add Parsley: Fold in the chopped fresh parsley if using, adding a fresh flavor and vibrant color to your potato balls.
- Form Balls: Scoop small portions of the mixture and roll them between your palms to form balls approximately 1 inch in diameter. Place each formed ball onto a baking sheet lined with parchment paper to keep them from sticking.
- Heat Oil: In a large skillet or frying pan, pour enough vegetable or olive oil to reach about 1 inch deep. Heat the oil over medium heat until it reaches a hot temperature suitable for frying (around 350°F or until a small piece of the mixture sizzles when added).
- Fry Potato Balls: Carefully add the potato balls in batches to the hot oil, avoiding overcrowding the pan. Fry each side for about 3-4 minutes until they develop a crispy, golden brown crust.
- Drain Excess Oil: Using a slotted spoon, remove the fried potato balls and place them on paper towels to absorb any excess oil, ensuring they remain crisp and not greasy.
- Cool: Allow the potato balls to cool for about 10 minutes before serving so they firm up slightly and are safe to eat without burning your mouth.
Notes
- For best results, use cold leftover mashed potatoes to ensure the balls hold their shape better during frying.
- You can swap the parsley with other herbs like chives or basil for different flavors.
- If you want a spicier twist, add a pinch of cayenne pepper or chili powder to the mixture.
- Make sure the oil is hot enough before frying to avoid greasy potato balls.
- Serve these potato balls with your favorite dipping sauce such as marinara, ranch, or garlic aioli.
