Ingredients
- 2 large potatoes (Russets or Yukon Gold)
- 2 cloves of garlic (fresh, minced or garlic powder)
- 1 cup shredded cheese (optional, cheddar or mozzarella)
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- Fresh herbs (like parsley or chives) to taste
- Salt and pepper to taste
- Optional spices (paprika, cayenne)
Instructions
- Peel and cube the potatoes. Boil in salted water until fork-tender, about 15 minutes. Drain and let cool.
- Mash the cooked potatoes until smooth, ensuring no lumps remain.
- Add minced garlic, herbs, cheese, and desired seasonings. Mix until well combined.
- Form small balls (about the size of a golf ball). Coat each ball in flour, dip in beaten egg (or substitute), then roll in breadcrumbs.
- Heat a non-stick skillet over medium heat with a splash of oil. Cook the potato balls, rotating occasionally, until golden brown, about 8-10 minutes.
- Transfer to a paper towel-lined plate to drain excess oil and serve warm.
Notes
For baking, preheat oven to 425°F (220°C) and bake the balls on a lined sheet for 20-25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian