Crispy Potato Balls Recipe 🥔✨
Ingredients
Base
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2 large potatoes (Yukon Gold or Russet)
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Salt (for boiling and seasoning)
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1 egg
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1–2 tbsp cornstarch (start with 1 tbsp)
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½ tsp paprika
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½ tsp garlic powder
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Black pepper, to taste
For Frying
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Neutral oil (vegetable, canola, or avocado oil)
Instructions
1. Prepare the Potatoes
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Peel the potatoes and cut them into chunks.
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Boil in salted water until fork-tender (about 15–20 minutes).
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Drain well and let the potatoes steam-dry for 2–3 minutes.
2. Mash the Potatoes
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Mash the potatoes until completely smooth with no lumps.
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Allow them to cool slightly (important so the egg doesn’t cook).
3. Make the Mixture
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Add the egg, paprika, garlic powder, black pepper, and a pinch of salt.
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Mix well until combined.
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Add 1 tbsp cornstarch and mix.
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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
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Take small portions and roll into bite-sized balls using your hands.
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Place them on a plate or tray.
5. Fry the Potato Balls
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Heat oil in a deep pan over medium heat.
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Carefully add the potato balls in batches (do not overcrowd).
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Fry until golden brown and crispy on all sides, about 3–4 minutes.
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Remove and drain on paper towels.
6. Serve
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Serve hot and crispy as a snack or appetizer.
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Enjoy them plain or with your favorite dip 🍽️
