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Irresistible Crispy Fried Potato Balls You Need to Try Today

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Learn how to make delicious Crispy Fried Potato Balls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 large russet potatoes (about 2 pounds), peeled and cut into chunks
  • 1/2 cup finely shredded sharp cheddar cheese (optional, but adds a lovely richness)
  • 1/4 cup finely chopped green onions or chives
  • 2 tablespoons unsalted butter
  • 1 large egg, beaten
  • 3/4 cup all-purpose flour, plus extra for dusting
  • 1 cup plain breadcrumbs (panko works beautifully for extra crunch)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional, for a subtle kick)
  • Vegetable oil, for frying (about 2 cups)

Substitutions: If you want a gluten-free version, swap the flour and breadcrumbs for gluten-free alternatives. You can also use mozzarella or pepper jack cheese for a different twist. For a dairy-free option, omit the cheese and butter, and add a touch more seasoning to keep the flavor bold.

Instructions

  1. Place the peeled and cut potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain the potatoes well and return them to the pot. Add butter, salt, pepper, and garlic powder (if using). Mash until smooth and creamy but not gluey—Mama Lu always said, “Don’t overwork the potatoes; they need to breathe.” Let the mash cool to room temperature.
  3. Once cooled, mix in the beaten egg, shredded cheese, and chopped green onions. The egg helps bind everything together, just like Mama Lu’s secret touch in her cornbread.
  4. Shape the mixture into golf ball-sized spheres. This part always reminds me of sitting on the porch with my grandmother, shaping biscuits without fuss, trusting my hands to know just when it’s right.
  5. Prepare three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Lightly dust each potato ball in flour, then dip into the egg, and finally coat with breadcrumbs. For extra crunch, you can double-dip in egg and breadcrumbs.
  6. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). To test, drop a small breadcrumb into the oil—it should sizzle and rise to the surface immediately.
  7. Carefully place the potato balls into the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy all over.
  8. Use a slotted spoon to remove the potato balls and drain them on a paper towel-lined plate. Sprinkle lightly with salt while still warm.
  9. Serve immediately, and watch the smiles spread around your kitchen table.

Find it online: https://claracooking.com/crispy-fried-potato-balls/