Crispy Potato Balls
These crispy potato balls are golden on the outside, soft on the inside, and made with just 4 simple ingredients. No breadcrumbs, no fancy tools—just potatoes, starch, oil, and salt. They’re the perfect crunchy snack or side dish!
Servings: 2
Ingredients
- 450-500 grams potatoes
- 2-3 tbsp Tapioca starch (enough to create a smooth potato dough)
- 1 tbsp Oil
- Salt to taste
Instructions
- Prep the Potatoes: Wash your potatoes and poke holes throughout with a fork (about 3-4 times). Microwave the potatoes for about 6 minutes until the skin is easy to peel off.
- Prepare the potato dough: Remove the potato peels, and while still warm, mash the the potatoes until smooth. Add tapioca starch, 1 tbsp oil, and salt to taste. Mix until a soft dough forms.
- Shape the balls: Scoop out small portions of the dough and roll them into smooth balls, roughly the size of ping-pong balls.
- Heat the oil: In a pot, heat enough oil to submerge the potato balls. Keep the heat at medium to avoid burning.
- Fry the potato balls: Gently place the balls into the pan. Let them fry undisturbed for 2–3 minutes to form a crust. Then, using a spoon, gently rotate each ball to ensure even browning on all sides. (About 7-8 minutes in total)
- Serve and enjoy: Once deep golden and crisp, remove from the pan and let them drain on paper towels. Serve immediately for maximum crunch.
Notes
Be gentle!! If you are too rough with your potato balls before they start browning, they can fall apart.
Nutrition
Calories: 262kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 14mg | Potassium: 949mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 2mg
