Gooey, cheesy potato balls

Gooey, cheesy potato balls

By
From
Dig In!
Serves
4
Makes
16
Photographer
Mark Roper

You can eat these crispy potato balls on their own, served with the lemon wedges and mayo, but I think they’d also be awesome with potato and leek soup with bacon and chives.

Ingredients

Quantity Ingredient
600g potatoes, peeled and quartered
20g unsalted butter
2 eschalots, finely diced
1 garlic clove, crushed
35g plain flour
2 eggs, lightly beaten
90g panko crumbs
75g grated mozzarella
60g grated smoked cheddar
vegetable oil, for deep-frying
lemon wedges, to serve
Quick whole egg mayo… and how to spice it up, using chipotle mayo variation, to serve

Method

  1. Put the potatoes in a medium saucepan over high heat, cover with cold water and season with salt. Bring to the boil, then reduce the heat to low and simmer for 15–20 minutes or until tender. Drain the potatoes and mash until smooth. Set aside to cool. (You will need about 460 g of mash for this recipe.)
  2. Put the butter in a small frying pan over medium heat. When foaming, add the eschalots and garlic and sweat for 2–3 minutes. Remove the pan from the heat to cool down for 5 minutes.
  3. Put the flour, egg and panko crumbs in 3 separate bowls.
  4. In a large bowl, using clean hands, combine the mashed potato, the eschalot and garlic mixture and the grated mozzarella and cheddar. Season to taste.
  5. Roll the mixture into balls the size of ping-pong balls. Dip the balls first in the flour, then the egg and finish in the panko crumbs, ensuring a thick coating. (You can double-dip back into the egg and panko crumbs for a thicker coating.)
  6. Fill a medium saucepan one-third full with vegetable oil and set it over medium heat. (Or heat a deep-fryer to 180°C.) Check that the oil is hot enough by dipping a wooden spoon handle in it. If the oil bubbles around the handle, then it’s hot enough.
  7. Using a slotted spoon carefully drop the balls in the oil – treat them gently so they don’t fall apart – and cook until golden brown, about 5–6 minutes. When they are cooked, transfer the balls to paper towel to absorb any excess oil and season with salt. Serve hot with the lemon wedges and chipotle mayo on the side.
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