Crab Rangoon Potato Balls

Ingredients

• 1.5 lb potatoes (boiled and mashed)
• 2 tbsp butter (for mashing)
• 2 tbsp milk (to loosen the potatoes)
• salt and pepper (to taste)
• 8 oz imitation crab (chopped; real crab can be substituted)
• 4 oz cream cheese (softened)
• 1 tbsp mayonnaise
• 2 green onions (chopped)
• 0.25 cup mozzarella cheese (shredded)
• 1 tsp soy sauce
• 0.5 tsp sugar
• 0.5 cup all-purpose flour (for dredging)
• 2 eggs (beaten)
• 1 cup panko breadcrumbs (for coating)
• oil (for frying)
• sweet chili sauce (for drizzling)

Steps

1. 1

   Boil the potatoes in water until tender.

2. 2

   Mash the boiled potatoes with butter, seasonings (salt and pepper), and a tiny bit of milk to loosen the texture.

3. 3

   In a separate bowl, prepare the filling by combining imitation crab (or real crab), softened cream cheese, mayo, chopped green onions, mozzarella cheese, soy sauce, and a bit of sugar. Mix until creamy.

4. 4

   Take a portion of the mashed potatoes and flatten it into a patty in your hand.

5. 5

   Place a scoop of the crab filling in the center of the potato patty.

6. 6

   Carefully roll the potato around the filling to form a perfect ball.

7. 7

   Dredge the potato ball in flour until it looks like a powdered donut hole.

8. 8

   Dip the floured ball into the beaten eggs.

9. 9

   Cover the ball thoroughly in panko breadcrumbs.

10. 10

    Freeze the prepared balls for a short period before frying to help them hold their shape.

11. 11

    Heat oil in a pan or deep fryer and fry the balls until the outer shell is golden brown and crispy.

12. 12

    Drizzle with sweet chili sauce and serve hot.

Notes

Freezing the balls before frying is a crucial step to ensure they don't fall apart in the hot oil. You can substitute real crab for imitation crab if preferred.

Nutrition per serving

• appetizer
• snack
• fried
• seafood
• fusion
• comfort food