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Tuesday 09 September 2025 02:31:50 GMT
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Cheesy crispy garlic Parmesan potato balls ✨ Ingredients - 5 russet or Yukon potatoes, peeled and sliced - 1/4 cup Parmesan cheese, shredded - 1/4 cup parsley, chopped - 4 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parm and parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup Parmesan cheese, shredded - 1/4 cup parsley, chopped - 1 tsp garlic powder - 2 eggs, whisked (season with salt and pepper) - Splash of water (for eggs) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, Parmesan, parsley, salt, and pepper. - Mix well until creamy but firm. Let cool slightly. - Scoop about 1½ tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge for 30-45 minutes. - Roll each ball in flour, dip into beaten egg, then coat in breadcrumbs. For extra crunch: repeat egg + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato balls in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra Parmesan and parsley. • • • #Recipe #potatoes #EasyRecipe #potatorecipe #potatoballs
Cheesy crispy garlic Parmesan potato balls ✨ Ingredients - 5 russet or Yukon potatoes, peeled and sliced - 1/4 cup Parmesan cheese, shredded - 1/4 cup parsley, chopped - 4 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parm and parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup Parmesan cheese, shredded - 1/4 cup parsley, chopped - 1 tsp garlic powder - 2 eggs, whisked (season with salt and pepper) - Splash of water (for eggs) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, Parmesan, parsley, salt, and pepper. - Mix well until creamy but firm. Let cool slightly. - Scoop about 1½ tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge for 30-45 minutes. - Roll each ball in flour, dip into beaten egg, then coat in breadcrumbs. For extra crunch: repeat egg + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato balls in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra Parmesan and parsley. • • • #Recipe #potatoes #EasyRecipe #potatorecipe #potatoballs
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