Parmesan Garlic Potato Balls Recipe
Introduction
Parmesan Garlic Potato Balls are a delightful blend of creamy mashed potatoes, flavorful garlic, and nutty Parmesan cheese, all wrapped in a crispy golden crust. Perfect as a snack, appetizer, or side dish, these bite-sized treats are sure to please any crowd.
Ingredients
- 2 cups mashed potatoes (cooled)
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 large egg
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped parsley (optional)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (plain or seasoned)
- Vegetable oil (for deep frying)
Instructions
- Step 1: In a large mixing bowl, combine the mashed potatoes, Parmesan cheese, minced garlic, one egg, salt, black pepper, and parsley if using. Mix until evenly incorporated.
- Step 2: Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is shaped.
- Step 3: Prepare three shallow bowls with flour, beaten eggs, and breadcrumbs separately for coating.
- Step 4: Roll each potato ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Place coated balls on a plate.
- Step 5: Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C).
- Step 6: Fry the potato balls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch.
- Step 7: Use a slotted spoon to transfer fried balls to a paper towel-lined plate to drain excess oil.
- Step 8: Arrange the potato balls on a serving platter, garnish with extra Parmesan and parsley if desired, and serve warm with your favorite dipping sauces.
Tips & Variations
- Use chilled mashed potatoes for easier shaping of the balls.
- Double-coat with flour, egg, and breadcrumbs for an extra crispy exterior.
- Season the breadcrumbs with herbs or spices for added flavor.
- Try adding shredded cheddar and crumbled bacon to the potato mixture for a savory twist.
- For a spicy version, add diced jalapeños and a pinch of cayenne pepper.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. To freeze, arrange coated but uncooked potato balls on a baking sheet, freeze until firm, then transfer to a freezer-safe bag; fry directly from frozen when ready to eat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these instead of frying?
Yes, bake them at 400°F (200°C) for about 20 minutes, flipping halfway through for even browning.
Can I use instant mashed potatoes?
Yes, but make sure they are thick and not runny to help the balls hold their shape.
PrintParmesan Garlic Potato Balls Recipe
Parmesan Garlic Potato Balls are crispy, golden-fried delights with a creamy mashed potato center infused with savory garlic and nutty Parmesan cheese. Perfect as appetizers, snacks, or sides, these bite-sized treats offer a delicious combination of soft interior and crunchy coating that’s sure to please any crowd.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 potato balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Ingredients
Potato Mixture:
- 2 cups mashed potatoes (cooled)
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 large egg
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped parsley (optional)
For Coating:
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (plain or seasoned)
For Frying:
- Vegetable oil (for deep frying, about 2 inches deep)
Instructions
- Prepare the Potato Mixture: In a large mixing bowl, combine the cooled mashed potatoes, grated Parmesan cheese, minced garlic, one egg, salt, black pepper, and chopped parsley if using. Mix thoroughly until all ingredients are evenly incorporated, creating a smooth mixture.
- Shape the Potato Balls: Using about one tablespoon of the mixture, scoop and roll into balls. Continue until all the potato mixture is used up.
- Set Up the Coating Stations: Arrange the coating ingredients in three separate shallow bowls—one with flour, one with beaten eggs, and the last with breadcrumbs.
- Coat the Potato Balls: Roll each potato ball first in the flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. Place coated balls on a plate ready for frying.
- Heat the Oil: In a deep frying pan or skillet, pour vegetable oil to a depth of about 2 inches and heat it to 350°F (175°C). Use a food thermometer for accuracy or test by dropping a small piece of bread—it should sizzle immediately.
- Fry Until Golden: Fry the potato balls in batches to avoid overcrowding. Turn occasionally, allowing them to cook evenly and become golden brown and crispy on all sides. This process should take about 2-3 minutes per batch.
- Drain Excess Oil: Using a slotted spoon, transfer the fried potato balls to a plate lined with paper towels to absorb excess oil.
- Serve: Arrange the Parmesan Garlic Potato Balls on a serving platter. Optionally garnish with extra Parmesan cheese and chopped parsley. Serve warm with your choice of dipping sauces such as marinara, garlic aioli, ranch, or spicy ketchup.
Notes
- Use chilled mashed potatoes to ensure easier shaping of the balls.
- Double coating with breadcrumbs can create an extra crispy exterior.
- Season the breadcrumbs with herbs or spices for added flavor.
- Test the oil temperature before frying to prevent greasy results.
- These potato balls can be baked at 400°F (200°C) for 20 minutes, flipping halfway for a healthier alternative.
- They can also be air fried at 375°F (190°C) for 10-12 minutes as a lower oil option.
- Freeze uncooked, coated potato balls on a baking sheet before transferring to a freezer-safe bag. Fry directly from frozen when needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven or air fryer for best texture.
Keywords: Parmesan Potato Balls, Garlic Potato Balls, Fried Potato Bites, Appetizer, Snack, Crispy Potato Balls
