Imported from Instagram
Crispy Potato Balls
Soft mashed potato seasoned with parsley, salt, and pepper is shaped into small balls, chilled until firm, and deep-fried until crisp and golden. Serve hot as a snack or side.
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Ingredients
- 4 potatoes (medium; peeled and roughly diced)
- 4 tbsp cornflour (cornstarch)
- 0.5 tsp salt
- 0.5 tsp black pepper
- fresh parsley (amount not specified)
- oil (for deep frying; amount not specified)
Steps
- 1
Peel the potatoes and roughly dice them.
- 2
Bring a pot of water to a boil. Add the diced potatoes and cook for 12–15 minutes, until completely soft.
- 3
Drain the potatoes and let them steam-dry for about 5 minutes.
- 4
Mash the potatoes. Add the cornflour, fresh parsley, salt, and black pepper, then mix well.
- 5
Shape the mixture into small balls. Keep them small so they cook properly in the centre.
- 6
Freeze the potato balls for 30–45 minutes.
- 7
Deep-fry the balls until golden, crispy, and cooked through.
- 8
Drain the potato balls and serve hot.
Notes
The source does not specify the amount of parsley or frying oil, the number of balls, or the frying temperature and duration. Use enough oil for deep-frying; monitor closely until golden and cooked through.
Nutrition per serving
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