Crispy Potato Balls Recipe: Irresistibly Crunchy and Delicious
Looking for a crispy, cheesy snack that’s impossible to resist? These Crispy Potato Balls are golden, crunchy on the outside, and soft on the inside, making them the perfect appetizer or party snack. Made with potatoes, Parmesan cheese, and spices, they’re packed with flavor and easy to whip up. Pair them with a vibrant, homemade beetroot Sriracha sauce for a unique and spicy twist!
What Are Crispy Potato Balls?
Crispy potato balls are a deep-fried potato-based snack that originated as a variation of potato croquettes. These bite-sized delights are crispy on the outside and fluffy inside, often served as an appetizer or side dish. Their crunchy texture and savory taste make them a crowd favorite worldwide.
Pro Tips for Perfect Crispy Potato Balls
- Boil the potatoes until fork-tender to achieve a smooth mash.
- Drain well before mashing to avoid excess moisture in the dough.
- Use cold mashed potatoes for easier shaping and better frying results.
- Fry in hot oil (around 350°F/175°C) to ensure a crispy, golden crust.
- Experiment with cheese: Swap Parmesan for cheddar or mozzarella for a gooier center.
Frequently Asked Questions
Can I Bake the Potato Balls Instead of Frying Them?
Yes! Bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through for even crispiness.
Can I Make These Potato Balls Gluten-Free?
Yes! This recipe is naturally gluten-free as it uses potato starch instead of flour.
How Do I Store and Reheat Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F (175°C) for 5–7 minutes for best results.
Can I Freeze Potato Balls for Later?
Yes! Freeze them before frying on a baking sheet, then transfer to a freezer bag. Fry directly from frozen or bake at 400°F (200°C) until golden.
What Other Dipping Sauces Go Well With These?
Try them with garlic aioli, spicy mayo, or classic marinara sauce for different flavor variations.
How to Store Crispy Potato Balls
To keep them fresh, store leftover potato balls in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in the oven or air fryer at 350°F (175°C) for a few minutes before serving.
How to Freeze Crispy Potato Balls
For longer storage, freeze the uncooked potato balls by placing them on a tray in a single layer. Once frozen, transfer them to a zip-top freezer bag. Fry or bake directly from frozen without thawing.
Ingredients
How to Make Crispy Potato Balls
Place potatoes in a pot of water and boil for about 1 hour until tender. Drain, peel, and mash them in a bowl.
Place potatoes in a pot of water and boil for about 1 hour until tender. Drain, peel, and mash them in a bowl.
Add salt, pepper, Parmesan cheese, paprika, potato starch, and chives. Mix well.
Add salt, pepper, Parmesan cheese, paprika, potato starch, and chives. Mix well.
Form small balls from the mixture. In a deep pot, heat vegetable oil to 350°F (175°C).
Deep-fry the potato balls until they turn golden brown and crispy. Remove from the oil, place on paper towels, and sprinkle with extra salt, Parmesan, and chives.
Form small balls from the mixture. In a deep pot, heat vegetable oil to 350°F (175°C).
Prepare the sauce: Blend egg yolk, beetroot, Sriracha, vinegar, salt, and pepper, gradually adding oil until smooth and creamy.
Dip the crispy potato balls in the vibrant beetroot Sriracha sauce and enjoy!
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