Crispy potato balls: The perfect solution to leftover mash
Making crispy fries at home can be quite an effort. Meanwhile, delicious potato balls always turn out soft on the inside and crispy on the outside. Sometimes I fry them in oil, and other times I bake them in the oven. Both versions disappear from the plates in no time.
Potato balls are a great way to use up leftover mashed potatoes from dinner. Just mash them and mix with a few simple additions. You can add cheddar cheese or your favourite spices to give the snack some character.
A few handy tricks for shaping the balls
Let's start with the potatoes. For the balls, it's best to use potatoes with a higher starch content, such as type B or C potatoes. They are easier to mash and have a creamier taste. The potato mixture is quite simple to prepare, and if it turns out too runny, just add more all-purpose flour. Shaping the balls might pose a small challenge, as the dough tends to stick to your hands. To make it easier, dampen your hands with cold water.
Recipe for potato balls
Balls with a crispy coating are perfect both as a side dish for dinner and as a standalone snack. You can dip them in ketchup, garlic sauce, or another sauce based on Greek yogurt and fresh herbs. For frying, choose an oil that remains stable at high temperatures, such as avocado or refined coconut oil.
Ingredients:
- 1 kilogram of cooked potatoes,
- 30 millilitres of potato starch,
- 375 millilitres of all-purpose flour,
- 1 egg,
- 1/2 teaspoon of salt, a pinch of pepper,
- 375 millilitres of breadcrumbs,
- Oil for frying.
Instructions:
- Mash the cooked potatoes, then mix them with the potato starch, all-purpose flour, and egg. Add salt and pepper, and mix again.
- Form small balls from the mixture. Place them on parchment paper to prevent sticking.
- Coat them in breadcrumbs and fry in deep, heated oil until golden brown.
If you want to bake the balls, place them in an oven preheated to 180 degrees Celsius for about 20 minutes.
