Trying out one of the internet’s favorite snack, crispy potato balls. They’re so fun to crush with your fingers and they give me hashbrown energy. These potato balls are fried until golden brown and can be dipped in your favorite sauce.
1. Peel and boil potatoes for 15 minutes or until tender when poking with a fork.
2. Mash potatoes until smooth and let cool to touch. Mix in cornstarch, parsley, shredded cheese, salt, and pepper together, then form into mini ball shaped potatoes.
3. Fry at 330°F until golden brown.
FRYING TIPS:
- Moisture WILL create vigorous splashes, be sure to season with salt (lightly) to reduce moisture and allow the cornstarch to absorb as much as it can before frying.
- You may freeze the potato balls for 15-30 minutes to help maintain their shape before frying.
- Put in ONE ball as a test fry to make sure your oil is at the right temp and that your ball has enough cornstarch for binding.
- Be extremely careful when putting in the potato balls, use a ladle to lower them in.
- Make sure your temperature maintains 330°F; frying at higher temps will cook them too quickly, burning the outside.
4. Let cool on a drying rack then plate with more parsley and cheese on top. Dip in your choice of sauce. Enjoy!
