Deep-Fried Mashed Potato Balls

Bettyskitchen's picture

Apr. 12, 2011

Ingredients

Mashed potato 2 Cup (32 tbs) , cold
Egg 2 , well beaten
Sea salt To Taste
Corn starch 1/2 Cup (8 tbs)
Breadcrumbs 1 Cup (16 tbs)
Fresh parsely 5 Gram
Peanut oil 200 Milliliter (for frying)

Directions

GETTING READY

1. Grind sea salt into beaten eggs, to taste. Sprinkle beaten eggs with seasoned pepper, and set aside.

2. Place ½ cup cornstarch in a shallow dish; also place 1 cup fine, dry bread crumbs in another shallow dish.

3. Begin making your Deep-Fried Mashed Potato Balls by first forming a coating the balls: Take enough of the cold mashed potatoes into your hands to roll it into a 1-inch ball.

4. Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated. Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine).

5. When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen.

MAKING

6. When ready to deep-fry the balls, put a little more than an inch of peanut oil in a heavy pot over medium heat. Let the oil get to about 350 degree (F).

7. Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle. You will be able to tend about 5 or 6 balls at a time. These do not need to be turned or moved, but they should be watched for brownness. When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain.

8. Repeat this process until all coated potato balls have been deep-fried. Transfer the drained mashed potato balls to a nice serving plate, and garnish with a sprig of parsley.

SERVING

9. Serve immediately, because they are best when hot!

I hope you enjoy this recipe! It is easy and fun, and it is a procedure that I came up with that I wanted to share with you! Love, Betty

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 639Calories from Fat 312

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 192 mg8%

Total Carbohydrates 75 g25%

Dietary Fiber 6 g24%

Sugars

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet