Deep-Fried Potato Balls
Quick to make, delicious, and beautiful! I really loved this recipe.
Katya
Recipe author
Deep-Fried Potato Balls
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
5 g
Fats 3 %
1 g
Carbohydrates 81 %
26 g
130 kcal
GI:
54
/
0
/
46
- Peel, rinse, and boil the potatoes until tender. Drain off all the water and put the potatoes in a bowl. 2. Mash them roughly, for no more than a minute — the goal here is just to break them up so there are no big chunks. And here's the first secret: don't mash the potatoes into a smooth purée, or the balls will be hard to shape, and even if you manage, they won't hold their form and will be a pain to work with. So set the blender or mixer aside and use a plain potato masher or a fork. 3. Add the 2 tablespoons of flour, season with salt and pepper, and crack in the egg. Now quickly mix it all together with a fork until combined. 4. Scatter some of the breadcrumbs over a cutting board and spread them out. Scoop up the coarse potato mixture with a spoon dipped in cold water and roll it into balls with wet hands. Set them into the breadcrumbs and roll to coat. 5. Coat the potato balls all over in the breadcrumbs. 6. Line a large flat plate or board with plastic wrap and set the breaded potato balls on it. Freeze for at least 3 hours so they firm up well. This is the second secret: chill the balls before dropping them into the hot oil, so they come out neat and firm. 7. Once the balls are good and solid, you can keep going. Pour vegetable oil into a heavy pot or a deep fryer, enough to submerge the balls completely. Set it over medium heat and heat the oil well. 8. Line a large flat plate with a paper towel. 9. Fry the frozen potato balls in batches of 5–7. 10. Lower the balls into the hot oil and fry for 1 minute. Be careful with the hot oil, and don't crank the heat too high. 11. Carefully lift out the finished potato balls and let the oil drip off, holding them right over the pot. Then transfer them to the paper towel to absorb the excess oil. Your crispy potato balls are ready! Remove the paper towel and serve the potato balls hot, with a sauce made ahead of time. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Breadcrumbs - 347 kcal/100g
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