Crispy potato balls, recipe with photo

Cooking savory deep-fried mashed potato balls

From ordinary potatoes you can very easily prepare a wonderful side dish or snack - potato balls in breadcrumbs. Crispy on the outside and airy on the inside, they melt in your mouth. Having tried this dish once in a bar about 10 years ago, I fell in love with it and even tried to cook it a couple of times. But my potato balls did not come out so tender, or did not come out as balls at all. But after some time, I still unraveled the secrets of this seemingly ordinary dish and reproduced it exactly as I had once tasted it. And I share these secrets and the recipe for potato balls with you. I recommend serving the dish with a sauce of your choice. In my opinion, this milk-mustard sauce goes best with them.

Ingredients:

1 kg of potatoes;
2 tbsp. flour;
1 testicle;
150-200 g breadcrumbs;
salt, pepper to taste.

Step-by-step recipe for French fries

1. Peel the potato tubers, rinse and boil until tender. Drain all the water and place the potatoes in a bowl.

2. Carelessly push with a pusher for no more than a minute. The purpose of these steps is to only slightly mash the potatoes so that there are no huge pieces. And here is the first secret of the balls - the potatoes should not turn into a smooth puree, otherwise the balls will be difficult to form. And even if it works out, they will not hold their shape well and it will be difficult to work with them further. Therefore, we put the successful and ordinary blender or mixer aside and take an ordinary puree masher or fork.

3. Pour 2 tbsp. flour, salt and pepper, break the egg. Now quickly mix everything with a fork until smooth.

4. Pour some of the breadcrumbs onto the kitchen board and smooth it out. Scoop the finished coarse puree with a damp spoon (moistened with cool water) and roll into balls with wet hands. Spread in breadcrumbs. Collapse.

6. Cover a huge flat plate or board with cling film and place potato balls rolled in breadcrumbs. Place in the freezer for at least 3 hours so that the balls set perfectly. And this is the second secret of production - before throwing the balls into the boiling oil, they should be frozen. Then they will turn out beautiful and elastic.

7. When the balls have hardened well, you can continue production. Pour vegetable oil into a cauldron or deep fryer so that the balls are immersed in it one hundred percent. Place on medium heat and heat the oil well.

8. Place a paper towel on a large flat plate.

9. Fry frozen potato balls in portions of 5-7 pieces.

10. Place the balls into the bubbling oil and fry for 1 minute. Be careful with boiling oil, do not turn the heat on high.

11. Carefully remove the finished potato balls and let the oil drain a little, holding them evenly over the cauldron. Then transfer to a paper towel to absorb excess oil.

Crispy potato balls are ready! Remove the paper towel. Serve the potato balls hot with the sauce prepared in advance. Bon appetit!

Mashed potato balls: recipes for frying pan and oven (photo+video)

Continuing the theme of introducing mashed potatoes (not so long ago there were sausages in mashed potatoes), now you have recipes for balls. 1st option, when the balls are deep-fried in a frying pan. Thanks to this recipe, you can prepare a tasty snack at home, worthy of the menu of any bar or cafe. In the 2nd case, we will bake potato balls in the oven. This method is the most gentle; the balls will not have that resounding crust, but they also turn out very tasty. How to cook, see our recipes with step-by-step photos and videos.

Mashed potato balls with cheese: recipe with photos and videos

potatoes – 1 kg;
cheese – 100 g;
breadcrumbs – 100 g;
testicle C0 – 1 pc.;
flour – 2-3 tbsp. l.;
salt;
pepper.

Quantity: about 28 pieces

Production time: 40 min.

How to make balls from mashed potatoes

Peel the potatoes and fill with cool water.
Bring to a boil and add salt. When the potatoes are ready, drain the water. It is important not to overcook the potatoes.
Pound potatoes. Don't overdo it, just leave small pieces. As practice has shown, perfect puree for balls comes out of young potatoes. If you use old potatoes, be sure to cool the mashed potatoes before shaping and let them sit for an hour or so.
Add flour, egg and spices to taste.
We take a little mashed potatoes, make a small flatbread, put a piece of cheese and form a ball. To prevent the puree from sticking to your hands, wet them with water from time to time.
Roll each ball in breadcrumbs.
In order for the balls to come out “airy” (although it is not appropriate to use this word for potato balls, but it specifically outlines the desired result), it is necessary to freeze them in advance. To do this, put them on a tray or plate and put them in the freezer for a couple of hours.
Now heat up 300 ml of vegetable oil in a deep dish with a small diameter. Place the balls in small portions into the oil.
Fry them over high heat until desired crust. Place the finished balls on a sieve or cardboard towel to drain excess oil.

We recommend serving the balls as a single dish, with vegetables and various sauces.

Mashed potato balls in the oven: recipe with photos

potatoes - 2 pcs;
cheese - 200 g;
testicle - 1 piece;
walnuts - 0.5 cups;
breadcrumbs - 2 tbsp.
salt and pepper - to taste.

Quantity: 10 balls

Production time: 40 minutes (not including potato boiling time)

Prepare mashed potato balls and bake them in the oven

Boil the potatoes in advance “in their uniforms”. Let cool.
We clean the cooled one and grate it on a large grater, or mash it with a masher until it becomes a coarse puree.
There and the same on a large grater, three 2/3 of the cheese.
Break the egg into the mixture, add salt, pepper, and mix.
Grind the nuts into small crumbs.
Mix them with breadcrumbs. Add the remaining cheese to the mixture on a small grater. Mix the breading.
Roll the potato-cheese mixture into balls the size of a walnut.
Roll in breading.
Place on a baking sheet lined with parchment.
Bake in the oven for 20 minutes at 180 degrees.

Take it out and serve with ketchup, sour cream, mayonnaise or any other sauce.

Creator: Victoria S.

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Potato balls

Ingredients

Potatoes – 1 kg

Green onions – 0.5 bunch

Garlic – 0.5 heads

Vegetable oil – 1 tbsp. + for frying

Ground dark pepper - to taste

Chicken egg – 1-2 pcs.

Paprika - to taste

Khmeli-suneli - to taste

Wheat flour - as needed

117 kcal
2 hours
2 hours

Photo of the finished dish

Video recipe: Potato balls

Step-by-step recipe with photos and videos

Potato balls are a simple, savory and easy-to-make snack that will add a nice boost to your daily menu and give new life to leftovers from yesterday's mashed potatoes when needed. Formed into small balls, wrapped in a golden, slightly crispy breading, even ordinary and inconspicuous mashed potatoes take on a catchy, appetizing appearance and a very seductive taste. Try it!

To make mashed potato balls with cheese, prepare the ingredients according to the list.

Pour cool water over the potatoes, add 1-2 pinches of salt, bring the water to a boil and boil the potatoes until tender. Then drain the hot water and cool the potatoes slightly.

Peel the potatoes and mash until smooth.

Finely chop the garlic and fry over low heat in a small amount of vegetable oil until golden brown. Alternatively, the garlic can be wrapped in foil and roasted in the oven until soft.

Add fried garlic, chopped green onions, a little salt, 1 tbsp to the mashed potatoes. vegetable or butter and ground dark pepper to taste.

Deep-fried mashed potato balls: recipes

Mashed potatoes are not only a universal side dish that goes well with fish and meat dishes. Experienced housewives clearly understand that it can be used to make casseroles, croquettes, zrazas and other culinary delights. This material will discuss the best recipes for deep-fried mashed potato balls.

General Tips

In modern cooking, there are many methods for preparing this dish. They all involve the introduction of various ingredients and any of you will certainly find exactly what he likes. First you need to create a thick puree. Potato tubers with the highest starch content are suitable for this. They must be peeled, washed, cut into pieces and boiled in salted boiling water. Then they are kneaded with a masher and combined with the required components.

Small pieces are plucked from the acquired mass and given an oval shape, and then dipped into boiling oil. Depending on the recipe chosen, crispy potato balls are complemented with minced meat, mushrooms, cheese, eggs and other ingredients that give them a special taste and smell. And in order to remove excess fat from them, after deep-frying, they are certainly laid out on paper towels.

With cheese

This recipe will probably intrigue everyone who likes to sit with a glass of cool, foamy beer. Balls made from it are the best snack to accompany this popular drink. They turn out very crispy and fragrant. And the cheese added to them gives them an extraordinary piquancy. To prepare them for friendly gatherings, you will need:

500 g potatoes.

70 g hard cheese.

1 testicle.

3 tbsp. l. breadcrumbs for breading.

Salt, water, aromatic pepper and refined oil.

You need to start making deep-fried potato balls with cheese by processing the main ingredient. Selected tubers are cleaned, rinsed, cut and boiled in salted boiling water. When everything is ready, they are mashed with a masher and supplemented with eggs and aromatic pepper. Small pieces are selected from the acquired mass, filled with chopped cheese and formed into balls. Any of them is rolled in breadcrumbs and deep-fried.

With suluguni and semolina

These are some of our favorite mashed potato balls. When deep-fried, they get an appetizing crispy crust that hides a delicate filling underneath. To fry them for yourself and your loved ones, you will need:

250 g potatoes.

50 g wheat flour.

30 g suluguni.

30 g butter.

100 g breadcrumbs.

2 tbsp. l. semolina.

2 testicles.

Salt, ground pepper, water, Provençal herbs and vegetable oil.

As in the previous case, you should start the process with potatoes. It is cleaned, washed, cut and boiled in salted boiling water. When it is ready, it is kneaded with a masher, peppered, flavored with butter and grated suluguni. All this is mixed with semolina and formed into balls. Any of them is rolled in flour, dipped in eggs beaten with Provençal herbs, breaded in breadcrumbs and sent for heat treatment. Deep fry the mashed potato balls until golden brown. Before serving, be sure to keep them on cardboard towels so that they absorb excess oil.

With ground beef

Potatoes and minced meat are two complementary components that serve as the basis for making savory and satisfying dishes. One of them was puree balls filled with twisted beef. To fry them in your own kitchen, you will need:

700 g potatoes.

300 g minced beef.

40 g tomato paste.

60 g wheat flour.

80 g breading.

1 testicle.

1 onion.

¼ hot pepper pod.

Salt, oil and water.

Peeled, washed and chopped potatoes are boiled until tender in salted boiling water and mashed with a masher, not forgetting to add flour and eggs. Small pieces are plucked from the resulting mass and flattened to form flat cakes. Each of them is filled with minced meat, browned with chopped onions, peppers and tomato paste, shaped into round pieces, breaded in breadcrumbs and sent for heat treatment. Deep fry the mashed potato balls until golden brown. After this, they are kept on cardboard towels and served with any sauce or vegetable salad.

With champignons

For those who love mushrooms, we advise you not to neglect the recipe discussed below. Balls made from it will become not only a good snack for a foamy drink, but also a completely nutritious dinner. To prepare them for you, you will need:

600 g thick mashed potatoes (with milk or water).

300 g champignons.

1 testicle.

2 onions.

200 g breadcrumbs.

Salt and oil.

Small cakes are made from mashed potatoes. Each of them is filled with mushrooms, fried with chopped onions, shaped into balls, dipped in beaten egg, breaded in breadcrumbs and sent for heat treatment. Cook the products in bubbling oil until golden brown.

With ham

This simple and satisfying appetizer is sure to intrigue mash and sausage lovers. It mixes harmoniously with beer, salads, and sauces. Therefore, you can safely prepare it especially for a friendly party. To do this you will need:

450 g mashed potatoes.

100 g ham.

90 g hard cheese.

40 g wheat flour.

70 g breadcrumbs.

3 testicles.

Refined oil.

Cheese and ham are crushed using any convenient method, and then combined with puree. All this is mixed well and formed into balls. Any of them is dipped in beaten eggs and rolled in breading. Deep fry the mashed potato balls until golden brown. After this, they are certainly blotted with cardboard napkins so that they absorb excess oil.

With cream

Balls made using the method described below will be a beautiful addition to meat or fish dishes. They turn out tender on the inside and crispy on the outside, which means they will appeal not only to adults, but also to small gourmets. To fry them for dinner, you will need:

1.5 kg of potatoes.

100 ml cream.

120 g breadcrumbs.

¼ stick of butter.

4 tbsp. l. flour.

4 testicles.

Salt, drinking water and vegetable oil.

Peeled and washed potatoes are boiled in salted boiling water and mashed with a masher. The resulting mass is mixed with butter, cream and a couple of eggs, and later divided into parts. Each of them is made into balls and rolled in flour. The purchased preparations are dipped in beaten eggs, sprinkled with breadcrumbs and deep-fried.