Crispy Potato Balls Recipe 🥔✨

Ingredients

Base

• 2 large potatoes (Yukon Gold or Russet)

• Salt (for boiling and seasoning)

• 1 egg

• 1–2 tbsp cornstarch (start with 1 tbsp)

• ½ tsp paprika

• ½ tsp garlic powder

• Black pepper, to taste

For Frying

• Neutral oil (vegetable, canola, or avocado oil)

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Instructions

1. Prepare the Potatoes

• Peel the potatoes and cut them into chunks.

• Boil in salted water until fork-tender (about 15–20 minutes).

• Drain well and let the potatoes steam-dry for 2–3 minutes.

2. Mash the Potatoes

• Mash the potatoes until completely smooth with no lumps.

• Allow them to cool slightly (important so the egg doesn’t cook).

3. Make the Mixture

• Add the egg, paprika, garlic powder, black pepper, and a pinch of salt.

• Mix well until combined.

• Add 1 tbsp cornstarch and mix.

• If the mixture feels too soft or sticky, add the remaining cornstarch little by little until it’s easy to shape.

4. Shape the Potato Balls

• Take small portions and roll into bite-sized balls using your hands.

• Place them on a plate or tray.

5. Fry the Potato Balls

• Heat oil in a deep pan over medium heat.

• Carefully add the potato balls in batches (do not overcrowd).

• Fry until golden brown and crispy on all sides, about 3–4 minutes.

• Remove and drain on paper towels.

6. Serve

• Serve hot and crispy as a snack or appetizer.

• Enjoy them plain or with your favorite dip 🍽️