Fried Mashed Potato Balls Recipe
Introduction
Fried mashed potato balls are crispy on the outside and creamy on the inside, making them a perfect comfort snack or side dish. This recipe combines flavorful potatoes with a tangy dipping sauce for a delicious treat that everyone will love.
Ingredients
- 2½ lbs russet potatoes
- ⅓ cup corn starch
- 1½ tbsp vinegar powder (+ more for dusting)
- Kosher salt (to taste)
- Grapeseed oil (for frying)
- Salt (to taste)
- Parmesan, freshly grated (for topping)
- Chives, chopped (for topping)
- ⅓ cup sour cream (or creme fraiche)
- 2½-3 tbsp mayo
- ½ tsp onion powder
- ¼ tsp white pepper
- ½ tsp garlic powder
- 3 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- Salt (to taste)
Instructions
- Step 1: Peel and cut the potatoes into 1-inch cubes. Boil them in salted water until fork tender, then drain well.
- Step 2: Pass the cooked potatoes through a ricer into a bowl. Add the corn starch, vinegar powder, and a generous pinch of kosher salt. Mix thoroughly, cover, and chill in the fridge for 15-30 minutes.
- Step 3: Using your hands, shape the potato mixture into even balls, about 25 in total. Place them on a parchment-lined baking sheet and let them rest while heating the oil.
- Step 4: Heat grapeseed oil in a large pot to 375°F (190°C).
- Step 5: Prepare the dipping sauce by combining mayo, sour cream, onion powder, white pepper, garlic powder, chopped chives, and dill in a bowl. Season with salt to taste.
- Step 6: Fry the potato balls in batches until they are deeply golden and crispy, about 2-3 minutes per batch.
- Step 7: Mix equal parts salt and vinegar powder in a bowl. Toss the fried potato balls in this mixture to coat evenly.
- Step 8: Serve the golden fried potato balls topped with plenty of freshly grated Parmesan, more chopped chives, and the dipping sauce on the side. Enjoy!
Tips & Variations
- Use a potato ricer for smooth, lump-free mashed potatoes that hold together well.
- If you don’t have vinegar powder, a small splash of white vinegar can add tang to the potatoes and batter.
- Try adding a pinch of smoked paprika or cayenne pepper to the dipping sauce for a spicy kick.
- Substitute grapeseed oil with vegetable or canola oil for frying if preferred.
Storage
Store any leftover fried mashed potato balls in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. The dipping sauce is best served fresh but can be refrigerated for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover mashed potatoes for this recipe?
Freshly cooked potatoes work best because the texture is firmer and less sticky. Leftover mashed potatoes may have added liquids or butter that prevent the balls from holding their shape well.
How do I know when the oil is hot enough for frying?
Use a thermometer to preheat the oil to 375°F (190°C). If you don’t have one, drop a small piece of potato into the oil; it should sizzle and rise to the surface quickly.
PrintFried Mashed Potato Balls Recipe
Crispy on the outside and creamy on the inside, these Fried Mashed Potato Balls are a deliciously addictive appetizer or snack. Made with mashed russet potatoes seasoned with vinegar powder and coated with corn starch, they’re deep-fried to a golden perfection. Served with a tangy homemade dill and chive dipping sauce, they’re perfect for parties or comfort food cravings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: About 25 potato balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Potato Balls
- 2½ lbs russet potatoes
- ⅓ cup corn starch
- 1½ tbsp vinegar powder (+ more for dusting)
- Kosher salt to taste
- Grapeseed oil for frying
Dipping Sauce
- ⅓ cup sour cream (or creme fraiche)
- 2½–3 tbsp mayonnaise
- ½ tsp onion powder
- ¼ tsp white pepper
- ½ tsp garlic powder
- 3 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- Salt to taste
Toppings
- Freshly grated Parmesan, for topping
- Chopped chives, for topping
Instructions
- Prep the Potatoes: Peel the russet potatoes and cut them into 1-inch cubes. Boil the potatoes in salted water until they are fork tender, then drain thoroughly.
- Rice and Season: Pass the cooked potatoes through a ricer into a large bowl. Add the corn starch, vinegar powder, and a generous pinch of kosher salt. Mix thoroughly to combine, then cover and chill in the refrigerator for 15-30 minutes.
- Shape: Using your hands, form the chilled potato mixture into even-sized balls, approximately 25 in total. Place the formed balls on a baking sheet lined with parchment paper and let them rest while you prepare the oil.
- Heat the Oil: In a large pot, heat grapeseed oil to 375°F (190°C) to get ready for frying.
- Make the Dipping Sauce: While the oil heats, combine mayonnaise, sour cream (or creme fraiche), onion powder, white pepper, garlic powder, chopped chives, and dill in a bowl. Season with salt to taste and mix well. Set aside.
- Fry: Working in batches, carefully add the potato balls to the hot oil. Fry for 2-3 minutes or until they are deeply golden and crisp on the outside. Remove with a slotted spoon and drain on paper towels.
- Season: In a medium bowl, mix equal parts salt and vinegar powder. Toss the hot fried potato balls gently in this mixture to coat evenly with the vinegar-salt dusting.
- Serve: Arrange the golden, seasoned potato balls on a serving platter. Generously top with freshly grated Parmesan and chopped chives. Serve alongside the prepared dill and chive dipping sauce. Enjoy warm.
Notes
- Use grapeseed oil or another neutral high-heat oil for frying to avoid imparting unwanted flavors.
- Make sure the oil temperature is steady at 375°F to ensure crispy exteriors without absorbing excess oil.
- Chilling the mashed potato mixture before shaping helps to firm them up, making shaping easier and preventing them from falling apart during frying.
- Adjust vinegar powder quantities according to taste preference; it adds a tangy brightness that balances the rich potatoes.
- These potato balls can be made ahead and stored in the fridge before frying but fry them fresh for best texture.
Keywords: fried mashed potato balls, crispy potato balls, appetizer, party snack, finger food, comfort food
