Best 3 Crispy Potato Balls Recipes
Crispy potato balls, also known as aloo tikki or batata vada, are a popular Indian appetizer or snack. These delicious balls are made from mashed potatoes, spices, and herbs, coated in breadcrumbs and deep-fried until golden brown. They are often served with chutney or a yogurt-based sauce.
In this article, we will provide you with three different recipes for crispy potato balls. The first recipe is a classic aloo tikki recipe, made with boiled potatoes, peas, and spices. The second recipe is for a batata vada, which is made with mashed potatoes, chana dal, and spices. The third recipe is for a cheesy potato ball, which is filled with mozzarella cheese and herbs.
All three recipes are easy to follow and can be made with ingredients that are easily available. So, whether you are looking for a quick and easy snack or a delicious appetizer to serve at your next party, these crispy potato balls are sure to be a hit.
POTATO BALLS
Here's a delightful way to use leftover mashed potatoes! These puffs are easy to make, and my family prefers them to french fries. Children enjoy them plain, buttered or drizzled with honey or maple syrup. My grandkids expect Potato Puffs on the menu whenever they come to my house!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1-1/2 to 2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.
Nutrition Facts :
CRUNCHY POTATO BALLS
Cooking is not one of my favorite things to do, so I'm always looking for simple and tasty recipes to feed our growing family (three sons - 8,5 and 7 months). These potato balls make a good snack or appetizer (my two older boys love them with any meal!), and they're a good way to use up leftovers. In fact, I often find myself peeling a few extra potatoes just to make sure there will be leftovers. I've also substituted ground-up hot dogs or sausage for the ham.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill. , Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
Tips:
- For the crispiest potato balls, use a combination of russet and Yukon Gold potatoes. Russet potatoes are starchy and will help the potato balls hold their shape, while Yukon Gold potatoes are creamy and will add flavor.
- Be sure to grate the potatoes finely. This will help them cook evenly and prevent the potato balls from falling apart.
- Season the potato mixture generously with salt, pepper, and garlic powder. You can also add other seasonings, such as onion powder, paprika, or chili powder, to taste.
- Form the potato mixture into balls about the size of a golf ball. Be sure to pack the potato mixture tightly so that the potato balls hold their shape.
- Coat the potato balls in bread crumbs or panko breadcrumbs. This will help them get crispy when fried.
- Fry the potato balls in hot oil until they are golden brown and crispy. Be sure to adjust the frying time depending on the size of the potato balls.
- Serve the potato balls immediately with your favorite dipping sauce.
Conclusion:
Crispy potato balls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can make these crispy potato balls that everyone will love. So next time you are looking for a tasty and satisfying snack, give these crispy potato balls a try.
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