Ingredients
Scale
- 2 cups mashed potatoes (fresh or rehydrated instant)
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 egg
- Salt and pepper to taste
- Vegetable oil for frying
- Extra garlic and parsley for garnish
Instructions
- Heat oil in a deep skillet or pot to 350°F (175°C).
- In a large bowl, mix mashed potatoes, Parmesan, flour, garlic, parsley, egg, salt, and pepper until combined.
- Form mixture into 1-inch balls, then refrigerate for 10 minutes to firm up.
- Fry potato balls in batches for 2–3 minutes until golden and crisp.
- Drain on paper towels and garnish with minced garlic and parsley before serving with garlic aioli.
Notes
- For extra crispiness, double-coat the balls: dip in beaten egg, then coat with panko before frying.
- Make ahead: freeze uncooked balls on a tray, then transfer to a bag. Fry directly from frozen, adding 1–2 extra minutes.
- Prep Time: 10 min
- Cook Time: 10 min
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6 balls
- Calories: 145 Kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
