Recipe by Kittencal@recipezazz
These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this.
Top Review by Manami
Hi Kittencal, we love these! We just made a tray of these for my birthday get-together. We make a slight variation but we still use your recipe. We add ground meat to the caramelized onion mixture and saute all together. Then we take this filling and put into the center of the potato balls. I have a recipe for these #148256 but I tend to use your basic recipe instead. I love them and we eat them like they are popcorn or peanuts! We make them cocktail size and place them in the tiny muffin wrappers, this makes them accesible and you can pick just one. We enjoyed them thoroughly Kitten and I thank you for posting such a nice recipe, Diane :)
- 2 lbs potatoes, peeled
- 2 egg yolks
- 1⁄2 cup grated parmesan cheese
- 1 small onions, finely chopped onions or 2 -4 finely chopped green onions
- 1 tablespoon minced fresh garlic (optional)
- 1⁄4 cup vegetable oil (more as needed)
- 1⁄4 cup finely chopped fresh parsley (or to taste)
- seasoning salt (can use white salt)
- black pepper
- 2 eggs, beaten
- flour, for coating
- dry breadcrumbs
Directions See How It's Made
- Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
- Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
- In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
- Shape into small balls.
- Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
- Chill for 2 or more hours in the fridge.
- Remove from fridge.
- Heat the oil to 375 degrees; deep-fry until golden.
- ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.