Crispy Potato Balls

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If you’re looking for the ultimate crispy potato snack, look no further—these crispy potato balls are golden, crunchy, and completely addictive. They’re perfectly seasoned, pan-fried until gloriously golden brown, and made with just a handful of simple ingredients. I swear, once you pop one, it’s game over. Whether you’re snacking, serving them as a side dish, or just eating them straight from the pan like I do (zero shame), these little guys hit every time.

Why You’ll Love This Crispy Potato Balls Recipe

Pan-fried, not deep-fried – So you get that crunchy outer layer without the hassle of a deep fryer.

Minimal ingredients, maximum flavor – Just four simple ingredients, and boom—snack time magic.

Crispy on the outside, soft on the inside – The texture contrast is chef’s kiss.

Naturally gluten-free – Thanks to tapioca starch, there’s no wheat in sight.

Super versatile – Serve them with ketchup, chutney, or just sprinkle some chili flakes on top for a spicy twist.

Tips for Frying your Crispy Potato Balls

Okay, listen—frying potato balls is not the time to be aggressive. These are delicate little creatures, and they deserve your respect. Here’s how to make sure they stay intact and come out beautifully crisp:

Watch the oil temperature – Medium heat is your friend. Too hot, and the outside will burn before the inside crisps up. Too low, and they’ll soak up oil and turn soggy.

Let them rest in the pan – Don’t touch them for the first 2–3 minutes. I know, it’s hard. But trust me, they need that time to set their crust.

Rotate gently – Use a spoon to gently nudge them around. No spatulas, no rough flips.

Ingredients for Crispy Potato Balls

If you want to make the best Crispy Potato Balls, make sure you have the following ingredients:

Salt (to taste) – Essential for bringing out the potato’s natural flavor. Feel free to add a pinch of pepper, garlic powder, or any other spices you love.

Potatoes (450–500 grams) – The base of this recipe. You want starchy potatoes like Russets or Yukon Golds because they crisp up nicely and have a fluffy inside.

Tapioca starch (1 tbsp) – This is our crispy secret weapon. It helps bind the potatoes and creates that perfect crunchy crust. You could also try cornstarch in a pinch, but tapioca starch is the move here.

Oil (1 tbsp + extra for frying) – Just enough to coat the potato mixture and help them fry evenly. Use a neutral oil with a high smoke point like canola or sunflower.

How to Make Crispy Potato Balls

1. Microwave your potaotes until they’re cooked through (remember to poke holes for ventiliation).
2. Then, peel and mash your cooked potatoes while they’re still warm.
3. Mix in the tapioca starch, oil, and salt until it forms a smooth dough. Shape into small balls—about the size of a ping-pong ball.
4. Fry your potatoes in oil over medium heat. Let them cook undisturbed for 2–3 minutes, then slowly rotate with a spoon until all sides are golden and crispy.
5. Serve hot and enjoy the crunch!