Cheesy Garlic Parmesan Potato Balls (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large head of garlic
02 -
498 g russet potatoes, peeled and chopped
03 -
1 tablespoon fresh parsley, finely chopped
04 -
Fresh parsley, finely chopped, for garnish
→ Dairy
05 -
2 tablespoons grated parmesan cheese
06 -
1/4 cup grated parmesan cheese
07 -
Additional grated parmesan cheese, for garnish
08 -
11 pieces mozzarella cheese chunks, approximately 1.27 cm (1/2 inch)
→ Pantry
09 -
Olive oil, for roasting garlic
10 -
2 tablespoons all-purpose flour
11 -
1/4 teaspoon onion powder
12 -
Salt, to taste
13 -
1 1/2 cups panko breadcrumbs
14 -
1/2 cup all-purpose flour
15 -
1/2 teaspoon onion powder
16 -
1/4 teaspoon garlic powder
17 -
Salt, to taste
18 -
2-3 cups avocado or vegetable oil, for frying
→ Eggs
19 -
3-4 large eggs
# Instructions:
01 -
Preheat oven to 400°F (204°C). Slice the tip off the garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 25-35 minutes until tender. Set aside to cool.
02 -
Bring a salted pot of water to a boil over medium-high heat. Add peeled potatoes and boil until fork-tender, about 10-14 minutes. Drain and spread on a baking sheet to cool to room temperature.
03 -
Place cooled potatoes in a mixing bowl. Squeeze roasted garlic cloves into the potatoes and mash until smooth. Incorporate 2 tablespoons flour, 2 tablespoons parmesan, parsley, 1/4 teaspoon onion powder, and salt to taste.
04 -
Divide the mashed potato mixture evenly into 11 balls using a 1.5-ounce (3 tablespoons) scoop.
05 -
Set up three bowls: bowl 1 with 1/2 cup flour seasoned with salt, bowl 2 with whisked eggs, and bowl 3 with panko breadcrumbs mixed with garlic powder, onion powder, and salt.
06 -
Flatten each potato ball into a disk, place a mozzarella chunk in the center, and enclose fully, reforming into a ball.
07 -
Double coat each ball by dredging in flour, dipping in egg, and coating with breadcrumb mixture. Repeat the egg and breadcrumb steps for the second coating. Place on parchment-lined baking sheet.
08 -
Freeze the breaded potato balls for 1.5 to 2 hours to set and firm.
09 -
Heat oil to 350°F (177°C) in a deep pan. Fry balls in batches, turning occasionally until golden and crispy, 3-4 minutes. Drain on paper towels to remove excess oil.
10 -
Sprinkle with additional grated parmesan and chopped parsley. Serve immediately with preferred dipping sauce.
# Notes:
01 -
Allow potatoes to cool completely before mashing to avoid gummy texture. Freezing before frying preserves shape and prevents disintegration. Adjust seasoning according to preference.