Description
Crispy pioneer woman potato balls bring comfort from rural kitchens, packed with creamy mashed potato goodness and golden brown crunch. Simple ingredients blend into irresistible appetizers you can’t stop enjoying.
Ingredients
Scale
Main Ingredients:
- 5 pounds (2.27 kilograms) russet or Yukon gold potatoes
- 1 ½ cups (340 grams) cold mashed potatoes
- ½ cup (120 milliliters) half-and-half
- ¾ cup (170 grams) salted butter
- 8 ounces (227 grams) cream cheese
Cheese Ingredients:
- ¼ cup (25 grams) grated Parmesan cheese
- ½ cup (57 grams) shredded mozzarella cheese
Additional Ingredients:
- ¼ cup (30 grams) all-purpose flour
- ¾ cup (90 grams) dried breadcrumbs
- 1 large egg
- 1 tablespoon (15 milliliters) fresh parsley, chopped
- ½ teaspoon seasoned salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly ground black pepper
- Vegetable oil, for frying
- Kosher salt
Instructions
- Meticulously wash and peel russet potatoes, cutting them into uniform 1-inch (2.5 centimeters) cubes. Submerge the potato chunks in a large pot of cold, salted water and bring to a rolling boil. Reduce heat and simmer for 20-25 minutes until potatoes are fork-tender and easily mashed.
- Drain potatoes thoroughly and return to the warm pot. Mash the potatoes using a potato masher or rigor, incorporating softened butter, cream cheese, and half-and-half until smooth and creamy. Season generously with kosher salt and freshly ground black pepper. Allow the mashed potato mixture to cool completely to room temperature.
- In a spacious mixing bowl, combine 1½ cups of cooled mashed potatoes with all-purpose flour, lightly beaten egg, finely chopped fresh parsley, grated Parmesan cheese, shredded mozzarella cheese, and additional black pepper. Gently fold ingredients until well integrated.
- Using clean hands, shape the potato mixture into 12 uniform spheres, approximately the size of golf balls. Roll each potato ball carefully in panko breadcrumbs, ensuring a complete and even coating.
- Pour vegetable oil into a deep, heavy-bottomed skillet or Dutch oven, filling to a depth of 2 inches (5 centimeters). Heat oil to precisely 375 degrees Fahrenheit (190 degrees Celsius) using a deep-fry thermometer.
- Carefully lower the breaded potato balls into the hot oil using a slotted spoon, working in batches to prevent overcrowding. Fry for 3-4 minutes, rotating occasionally to achieve an evenly golden-brown exterior.
- Remove potato balls with a slotted spoon, allowing excess oil to drip back into the skillet. Transfer to a wire rack lined with paper towels to drain and cool slightly. Immediately sprinkle with kosher salt while still hot.
- Plate the crispy potato balls on a decorative serving platter. Garnish with additional grated Parmesan cheese and freshly chopped parsley. Serve immediately as a delectable appetizer or accompaniment to main courses.
Notes
- Chill those spuds thoroughly to lock in shape and prevent crumbling during frying.
- Dampen palms slightly to create smooth, non-stick potato ball surfaces that form effortlessly.
- Completely coat each ball with golden breadcrumbs for that irresistible crunchy exterior.
- Maintain precise oil temperature around 375°F to guarantee perfectly crisp, evenly cooked potato spheres.
- Serve immediately while piping hot to enjoy maximum crunchiness and delightful texture.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 525 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 75 mg