Crispy Parmesan Garlic Potato Balls Recipe
Crispy Parmesan Garlic Potato Balls are a delightful, savory snack made from tender mashed potatoes mixed with Parmesan cheese, garlic, and herbs, then shaped into bite-sized balls, coated with extra Parmesan, and deep-fried to golden perfection. Perfect as an appetizer or party bite, these crispy treats offer a flavorful combination of creamy interiors and crunchy exteriors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Potato Mixture
- 2 lbs Yukon Gold or Russet potatoes, quartered
- 7 tbsp cornstarch (or 10 tbsp all-purpose flour)
- 1/3 cup grated Parmesan cheese
- 1 tsp garlic granules
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 3 tbsp fresh parsley, finely chopped
Coating
- 1/4 cup grated Parmesan cheese
For Frying
- Cooking oil, for frying (enough for deep frying)
Instructions
- Prepare the Potatoes: Boil the quartered Yukon Gold or Russet potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly and allow to cool slightly to make mashing easier.
- Mash and Mix: Mash the potatoes until smooth. To the mashed potatoes, add cornstarch (or flour), 1/3 cup grated Parmesan cheese, garlic granules, salt, black pepper, and chopped parsley. Mix well until a firm, combined mixture forms that can hold shape.
- Shape the Balls: Using clean hands, shape the potato mixture into small, bite-sized balls approximately 1 to 1.5 inches in diameter. Ensure they are compact to prevent breaking during frying.
- Coat with Parmesan: Roll each potato ball in the remaining 1/4 cup grated Parmesan cheese to create a light coating. This adds an extra crunch and cheesy flavor when fried.
- Heat the Oil: Preheat cooking oil in a deep pan or deep fryer to 350°F (175°C). Use enough oil to fully submerge the potato balls for even cooking.
- Fry the Potato Balls: Carefully place the potato balls into the hot oil in batches to avoid overcrowding. Fry each batch for about 3-4 minutes or until they turn golden brown and crispy on all sides.
- Drain and Serve: Remove the fried potato balls with a slotted spoon and place them on paper towels to drain excess oil. Season with additional salt if desired and serve warm as a savory snack or appetizer.
Notes
- You can substitute Yukon Gold potatoes with Russet potatoes depending on availability; Yukon Golds tend to have a creamier texture.
- Ensure the oil temperature is maintained at 350°F to prevent the potato balls from absorbing too much oil and becoming greasy.
- For a gluten-free option, use cornstarch instead of all-purpose flour.
- These can be served with dipping sauces like marinara, garlic aioli, or ranch dressing for extra flavor.
- Leftover potato balls can be reheated in an air fryer to maintain crispiness.
Keywords: Parmesan potato balls, crispy potato appetizer, garlic potato balls, fried potato snacks, mashed potato bites
