Potato Balls…Italian Style

Ingredients:

1.1 lb potatoes

2.5 oz parmesan cheese grated (shop here)

3.5 oz caciocavallo cheese grated

2 egg yolk

2 eggs

salt to taste

pepper to taste

parsley to taste

breadcrumbs as needed

sunflower oil for frying

Instructions:

Step 1:

First wash the potatoes under running water and remove the soil.

Put them in a large pot with water and cook for about 40 minutes.

Then drain and let cool briefly.

Step 2:

Peel the potatoes while they are still hot and press them into a large bowl using a potato ricer.

Grate the parmesan and caciocavallo cheese.

Then add to the potatoes together with the egg yolk and season with salt, pepper and freshly chopped parsley.

Step 3:

Now mix everything thoroughly until a soft and dry mass is formed.

Now take a portion of dough of about 25g/0.9oz each and form into small balls.

Step 4:

Then prepare two bowls. In the first, add the eggs, salt a little and whisk thoroughly.

Fill the second bowl with enough breadcrumbs.

Step 5:

Now place each ball in the beaten egg, drain well and then turn in the breadcrumbs.

Then place on a baking tray lined with baking paper.

Step 6:

Once all the balls are formed, put the sunflower oil in a pot and heat it to about 170°C/340°F.

Step 7:

Now fry a few pieces at a time in the hot oil.

Turn several times with a slotted spoon.

As soon as they are golden brown all over, remove and transfer to a large plate lined with absorbent paper.

Tip: To prevent them from cooling too much, until all the balls are fried, put them in the oven on keep warm.

Then serve the fried balls of potatoes warm and enjoy!

Buon appetito!

Notes:

Potato Selection: Choose potatoes with a high starch content like Russet or Yukon Gold for the fluffiest texture.

Even Cooking: Ensure the potatoes are evenly sized for consistent cooking. This prevents some potatoes from becoming overcooked while others remain undercooked.

Mashing Technique: Use a potato ricer or masher to create a smooth potato mixture without lumps. Avoid over-mixing to prevent a gummy texture.

Cheese Incorporation: Mix grated Parmesan and caciocavallo cheese evenly into the potato mixture for a balanced flavor in every bite.

Seasoning Balance: Taste the potato mixture before forming into balls to ensure the seasoning is balanced. Adjust salt, pepper, and parsley according to your preference.

Uniform Size: Use a kitchen scale to portion the potato mixture into equal-sized balls for consistent cooking time.

Breading Efficiency: Shake off excess egg and breadcrumbs from each ball to ensure even coating and prevent clumping during frying.

Oil Temperature Control: Maintain a consistent oil temperature of around 170°C/340°F throughout frying to achieve a crispy exterior without excessive oil absorption.

Batch Frying: Fry the potato balls in small batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy balls.

b Place the fried potato balls on paper towels to absorb excess oil and preserve their crispiness.

Keeping Warm: To keep the potato balls warm while frying batches, place them in a preheated oven on a low temperature setting.

Serving Presentation: Serve the potato balls immediately while they are still hot and crispy for the best taste and texture experience.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of cheese for this recipe?

Yes, you can experiment with different types of cheese according to your preference.

However, parmesan and caciocavallo cheese are traditionally used in this recipe for their distinct flavors.

Can I bake the potato balls instead of frying them?

While frying gives the potato balls a crispy texture, you can bake them as a healthier alternative.

Simply place them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown.

Can I make the potato mixture ahead of time?

Yes, you can prepare the potato mixture in advance and refrigerate it until you’re ready to form the balls and fry them.

Just make sure to cover the mixture tightly to prevent it from drying out.

What can I serve with these potato balls?

Potato balls can be served as a delicious appetizer, side dish, or even as a main course.

They pair well with various dips such as marinara sauce, garlic aioli, or even a simple yogurt-based dip with herbs.

Can I freeze leftover potato balls?

Yes, you can freeze the cooked potato balls for later use.

Allow them to cool completely, then place them in an airtight container or freezer bag, separating each layer with parchment paper to prevent sticking.

To reheat, bake them in a preheated oven at 375°F (190°C) until heated through and crispy, or microwave them for a quick snack.

Can I use different herbs in the potato mixture?

Absolutely! While parsley adds a fresh flavor, you can experiment with other herbs like basil, chives, or thyme to tailor the taste to your liking.

Is sunflower oil the best option for frying?

Sunflower oil works well for frying due to its high smoke point and neutral flavor.

However, you can also use other high-heat oils like vegetable oil or canola oil if preferred.

How can I ensure the potato balls stay warm before serving?

To keep the potato balls warm while frying in batches, you can place them on a baking sheet in a low oven (around 200°F or 95°C) until all batches are cooked.

This helps maintain their crispy texture.

Can I use store-bought mashed potatoes instead of boiling and mashing my own?

Yes, you can use store-bought mashed potatoes to save time.

Just ensure they are plain and without added seasonings or flavors, as you’ll be adding your own ingredients.

Are these potato balls suitable for vegetarians?

Yes, this recipe can be suitable for vegetarians if you omit the chorizo and ensure all other ingredients are vegetarian-friendly.

Additionally, you can substitute vegetable broth for chicken broth for a fully vegetarian option.