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Fried Mashed Potato Balls Recipe

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★★★★★

4.9 from 132 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Heat the Oil: In a large pot, heat grapeseed oil to 375°F (190°C) to get ready for frying.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://kitchenbyclara.com/fried-mashed-potato-balls-recipe/