Prep 10 mins
Cook 35 mins
There is a great Italian restaurant on the San Antonio River Walk called Luciano's. Fantastic food! One of my favorite appetizers there is a deep-fried potato ball. I couldn't get the exact recipe from the chef but I have eaten them so often I think that my version is pretty close. I deep-fry these or bake them. Deep-frying, of course, is the best but baking is healthier. I don't really measure the ingredients -- this is a guideline.
- 3 medium potatoes, about 1 lb., peeled and quartered
- 1⁄2 cup parmesan cheese, grated
- 1 1⁄2 ounces cream cheese
- 1 tablespoon butter
- 2 tablespoons chopped green onions
- 1 (4 ounce) package dry onion soup mix
- 1 dash pepper
- 1 dash Tabasco sauce
- 1 beaten egg
- 1 1⁄2 cups corn flakes, coarsely crushed
- In a saucepan, cook potatoes in boiling water about 20 minutes or until tender.
- Drain and mash.
- Stir in parmesan, cream cheese, butter, green onion, soup mix, pepper and tabasco.
- Mix well.
- Add 1 - 2 T. milk if the potatoes are too dry. Don't make the mixture too soft, though, they need to hold their shape when cooking.
- Shape into 8 balls, roll in beaten egg, then corn flakes.
- Press the corn flakes to really adhere them to the potatoes.
- If baking: place on greased cookie sheet and bake in a 400 degree oven for 10 - 15 minutes or until hot and crisp.
- Deep frying: heat fryer to 375 degrees. Place a potato ball on a slotted spoon and carefully place in hot oil. Don't over crowd the deep fryer. Gently keep potato balls separated. Drain on paper towels.
- Note: I have no idea how many ounces a package of Lipton Dry Onion Soup Mix is. I just guessed. I'm pretty sure there is only one size.