Potatoballs-1

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I give you permission to lick your screen….done?  Good, now on to these crispy balls.   Potato balls are a pretty simple and easy appetizer that’s very versatile.   These are great if you have leftover mashed potatoes; just add a few ingredients and you have a delectable bite.   I added a bit of garlic and cheddar cheese to mine but the possibilities are endless.

Potatoballs-1-4You can add green onion, different types of cheese or bacon; you can even stuff the middle!   I love these as is but in the future will play around with the flavors.  Next time I think I will stuff it with either meat or cheese…or both.   I served these with homemade pineapple chutney that I shared with you on my Instagram and they were amazing!   The panko breadcrumbs form a crispy shell, while the inside is a soft pillow of cheesy potato goodness.   Winner!

Potatoballs-1-5

Potato Balls

3 cups plain mashed potato

1 tsp crushed garlic

½ tsp chopped parsley

¼ tsp black pepper

½ tsp salt

½ cup cheddar cheese (you can also use montery jack)

2 eggs + 1 egg yolk

1 cup flour

1 ½ cup panko

Oil

Yield: 20

In a large bowl mix mashed potato, garlic, parsley, black pepper, salt and cheese.  Next add egg yolk then mix well.   Beat the 2 whole eggs in a bowl and set aside.  Add flour to a plate and add panko bread crumbs to another plate.   Use a spoon to scoop up about 3 tablespoon of the potato and using your hands roll into balls.   Gently roll the ball in the flour and coat evenly; shake off excess.  Next dip the flour coated ball into the egg and coat evenly.  Let the excess drip back into the bowl.  Next roll into the panko bread crumbs then place on a baking pan.  Repeat this process.  Place the potato balls in the fridge for 30 minutes so that it can become firm.

To cook the balls: In a heavy bottom pot over medium heat place enough oil so it’s about 4-5 inches deep.  You want the oil to be deep enough to cover the balls.   When the oil is hot, remove the ball from the fridge and fry in small batches.   Fry for 2-3 minutes or until golden brown.  Once the balls are brown, place on a plate lined with paper towel to drain the excess oil.   Repeat this process until all of the balls are cooked.  Serve warm.

*Notes:  Panko bread crumbs are a Japanese bread crumb that is coarse.  This can be found in your grocery store near the bread crumbs or in the International aisle.

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9 thoughts on “POTATO BALLS

  1. Priya

    Just wondering if you know what the traditional coating of Guyanese potato balls are. Is it split peas? Or something else? I often crave them, but only like my grandma used to make.

  2. Yolanda

    I just bought some yuca yesterday to make cassava balls. Do you think I can use this instead of the potatoes?

  3. JehanP Post author

    Priya, you should be able to bake it. Place on a greased foil lined pan. Spray the ball with cooking spray then bake for 20 minutes for at 400 degrees.

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