Crispy Fried Potato Balls

I usually serve these crispy potato balls as a tapas dish along with one or two dipping sauces. In the recipe, there are two dips to choose from. You can also serve them with truffle mayonnaise if you prefer a less spicy dip. The potato balls also work great as a side dish for poultry or fish. The batch is fairly large, so if you want fewer balls, you can either cut the recipe in half or store the unbreaded balls in the refrigerator for a couple of days, then bread and cook them whenever you feel like eating them.

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You will need

2.2 lb (1000 g) starchy potatoes, peeled and cut into pieces

4 ½ cups (1000 ml) yellow onion, peeled and chopped

⅓ cup + 1 tbsp (100 ml) garlic, chopped

1 tsp (5 ml) red chili, chopped

2.6 oz (75 g) butter

Salt

½ tsp (2 ½ ml) white pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

2 tsp (10 ml) Old Bay seasoning

1 tsp (5 ml) pul biber (Aleppo pepper)

1 tsp (5 ml) honey

¾ cup + 1 tbsp (200 ml) flavorful cheese, shredded (e.g., cheddar or similar)

Mozzarella, cut into ½-inch cubes

Breading

⅓ cup + 1 tbsp (100 ml) cornstarch

2 eggs, beaten

1-1¼ cups (250-300 ml) panko breadcrumbs

Salt

Freshly ground black pepper

Neutral oil for frying

Option 1: Jalapeño Dip Sauce

8 oz (225 g) jalapeños, washed and stems removed (deseeded for less heat-optional)

¾ cup + 1 tbsp (200 ml) red onion, chopped

2 ½ tbsp (37½ ml) garlic, chopped

⅔ cup (150 ml) canola oil

1 tsp (5 ml) salt

¼ tsp (1¼ ml) MSG

½–1 tsp (2½ -5 ml) lemon zest, finely grated

1½ tbsp (22½ ml) honey

⅓ cup + 1 tbsp (100 ml) mayonnaise, Hellmann’s or homemade

⅓ cup + 1 tbsp (100 ml) crème fraiche

Option 2: Sriracha Mayo

¾ cup + 1 tbsp (200 ml) mayonnaise, Hellmann’s or homemade

3–4 tbsp (45-60 ml) Sriracha

1 tsp (5 ml) honey

Salt

Freshly ground black pepper

To Serve

Cilantro, parsley, or chives, chopped

How to make it

Make one or both sauces:

Option 1: Jalapeño Dip Sauce:

1.  Place the red onion and jalapeños in a saucepan and cover with water. Bring to a quick boil, then reduce to medium heat. Let simmer for about 15 minutes.

8 oz (225 g) jalapeños, washed and stems removed (deseeded for less heat-optional)

¾ cup + 1 tbsp (200 ml) red onion, chopped

2. Drain the water and transfer the onion and jalapeños to a blender. Add the garlic, oil, salt, MSG, and honey, and blend on low speed for 4–5 minutes. Taste and adjust with more salt and/or honey if needed.

2 ½ tbsp (37½ ml) garlic, chopped

⅔ cup (150 ml) canola oil

1 tsp (5 ml) salt

¼ tsp (1¼ ml) MSG

½–1 tsp (2½ -5 ml) lemon zest, finely grated

1½ tbsp (22½ ml) honey

3. Mix the sauce with mayonnaise and crème fraiche, or serve the sauce as is. Let it rest in the refrigerator until it’s time to serve.

⅓ cup + 1 tbsp (100 ml) mayonnaise, Hellmann’s or homemade

⅓ cup + 1 tbsp (100 ml) crème fraiche

Option 2: Sriracha Mayonnaise:

4. Mix all the ingredients for the Sriracha mayonnaise. Taste and adjust seasoning if needed. Let rest in the refrigerator until it’s time to serve.

¾ cup + 1 tbsp (200 ml) mayonnaise, Hellmann’s or homemade

3–4 tbsp (45-60 ml) Sriracha

1 tsp (5 ml) honey

Salt

Freshly ground black pepper

Potato Balls:

5. Prepare all ingredients that need to be peeled, chopped, grated, and cooked. Place the potatoes in a saucepan with salted water and boil until soft. Drain the water and let them steam off and cool under a sheet of paper towel. Place the shredded cheese and the mozzarella in two separate bowls.

2.2 lb (1000 g) starchy potatoes, peeled and cut into pieces

4 ½ cups (1000 ml) yellow onion, peeled and chopped

⅓ cup + 1 tbsp (100 ml) garlic, chopped

1 tsp (5 ml) red chili, chopped

¾ cup + 1 tbsp (200 ml) flavorful cheese, shredded (e.g., cheddar or similar)

Mozzarella, cut into ½-inch cubes

6. Heat a large sauté pan or frying pan with butter. Add the onion, garlic, and chili. Cook over medium heat until the onion is caramelized and nicely browned.

2.6 oz (75 g) butter

4 ½ cups (1000 ml) yellow onion, peeled and chopped

⅓ cup + 1 tbsp (100 ml) garlic, chopped

1 tsp (5 ml) red chili, chopped

7. Add the spices and mix well. Cook for one minute while stirring.

Salt

½ tsp (2 ½ ml) white pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

2 tsp (10 ml) Old Bay seasoning

1 tsp (5 ml) pul biber (Aleppo pepper)

8. Crush the potatoes with your hands directly into the pan with the onions and spices. Cook for five minutes, stirring regularly. Add the honey, taste, and adjust seasoning if needed. Let everything cool, then fold in the shredded cheese. Mix well.

2.2 lb (1000 g) cooked starchy potatoes, peeled and cut into pieces

1 tsp (5 ml) honey

¾ cup + 1 tbsp (200 ml) flavorful cheese, shredded (e.g., cheddar or similar)

9. Scoop out the potato mixture using a tablespoon onto a baking sheet. Wet your hands and roll into balls. Press a mozzarella cube into the center and cover the opening with more potato mixture.

Mozzarella, cut into ½-inch cubes

10. Prepare a breading station by placing cornstarch on a plate. Season with salt and pepper and mix well. Beat the eggs in a bowl; season with salt and pepper and mix well. Place panko on a third plate; season with salt and pepper and mix well.

⅓ cup + 1 tbsp (100 ml) cornstarch

2 eggs, beaten

1-1¼ cups (250-300 ml) panko breadcrumbs

Salt

Freshly ground black pepper

11. Roll the balls in cornstarch, then in egg, and finally in panko. Let them rest for at least 10 minutes before frying so the breading adheres well.

12. Heat oil to 340°F (170°C) and fry the balls in batches until they are nicely golden all around. Turn them as they fry. Let drain on paper towels. 

Neutral oil for frying

13. Drizzle a little dip sauce of your choice over the balls and sprinkle with chopped herbs. Serve extra sauce in small bowls on the side.

Jalapeño Dip sauce or Sriracha Mayonnaise

Cilantro, parsley, or chives, chopped

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