Zesty Herb & Parmesan Potato Balls
These Zesty Herb & Parmesan Potato Balls are crispy on the outside and fluffy on the inside, bursting with savory flavors of Parmesan, fresh herbs, and a hint of lemon.
Equipment
- large pot
- masher
- shallow dishes
- deep pot or Dutch oven
- baking sheet
- parchment paper
- slotted spoon
Ingredients
Potato Mixture
- 2 large russet potatoes
- 2 tablespoons unsalted butter
- 1/4 cup warm milk
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 lemon zest of half a lemon
Coating
- 1/2 cup all-purpose flour for dredging
- 2 large eggs beaten (for egg wash)
- 1 cup panko breadcrumbs
For Frying/Baking
- Vegetable oil for deep frying (or cooking spray for baking)
Instructions
Preparation
- Boil the peeled and quartered potatoes in salted water for 15-20 minutes until fork-tender, then drain them thoroughly.
- Return the drained potatoes to the pot, add butter and warm milk, then mash until smooth.
- Stir in salt, pepper, Parmesan cheese, chives, parsley, and lemon zest; mix until combined, then cool completely in the fridge until firm.
Forming & Coating
- Prepare three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Roll 1-2 tablespoons of the cooled potato mixture into firm balls.
- Coat each ball by rolling it in flour, then dipping it in beaten egg, and finally rolling it generously in breadcrumbs, pressing gently for an even coating.
Cooking
- To fry, heat vegetable oil to 350°F (175°C) and fry balls in batches for 3-4 minutes until golden brown and crispy.
- To bake, preheat oven to 400°F (200°C), place coated balls on parchment paper, spray lightly with cooking spray, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Serve
- Remove fried balls and drain excess oil on a paper towel-lined plate; serve hot, optionally with a lemon-garlic aioli or sour cream dip.
Notes
Cooling the potato mixture completely before shaping is essential for firm balls that hold their shape during cooking. For best results, consider making a dipping sauce like a creamy lemon-garlic aioli or a simple sour cream dip to complement the zesty flavor of the potato balls.