Crispy potato balls: A delicious twist on a classic snack
They were even more popular than fries. I remember the joy a pack of frozen potato balls would bring at home, which, after 15 minutes in the oven, turned golden on the plate. Nobody looked at the ingredient list on the package, although it probably left much to be desired. You can make these childhood memory balls at home with better ingredients. Kids will be delighted.
Potato balls are a great idea for using up leftovers from the previous day's dinner. Mashed potatoes or puree gain new life and color when you coat them in a crispy breadcrumb layer. Add some cheese inside—like Parmesan or mozzarella—and they work as a standalone snack during a family movie night.
Potato balls with crispy coating
Potato balls can be even more interesting when you swap the classic breadcrumb coating for something more unusual. An alternative could be cornflakes crushed in a blender, which would add crunchiness and lightness. You might also try sesame seed or ground nut coatings, giving them an original flavor and attractive look. And if you like the classic but in a milder form, try Japanese panko, which is made from delicate crustless white bread.
What sauce to serve with potato balls?
A well-chosen sauce can completely change the taste of the potato snack. The classic ketchup always makes a quick and easy option, but it's worth trying something more sophisticated. A garlic sauce based on yogurt or sour cream will enrich the taste of the balls with an aromatic note, especially when paired with the sesame-coated version. For fans of spicier flavors, I suggest sriracha mayo or Balkan ajvar, which will add a bit of spice, giving them a Mediterranean twist.
Recipe for potato balls
If you decide to bake the balls in the oven, turn them over halfway through baking. They will be crispier if you brush them with oil.
Ingredients:
- 1.65 lbs of cooked potatoes
- 4 eggs
- 0.55 lbs of breadcrumbs
- 0.11 lbs of wheat flour
- 0.07 lbs of grated cheese, for example, mozzarella or Parmesan
- half a teaspoon of salt
- oil for frying – in the pan version
Instructions:
- Mash the cooked potatoes or press them through a ricer. Add 1 egg, flour, and grated cheese. Season with a pinch of salt and refrigerate for about 30 minutes.
- Mold small balls from the potato mixture. Coat in the remaining beaten eggs and then roll in breadcrumbs.
- Fry in a pan with hot oil until golden brown or bake in an oven preheated to 355°F. Oven-baked potato balls will be ready in 15 minutes.
