Crispy Garlic Parmesan Potato Balls

• total tid: 28 minutes

Ingredienser

For potato mixture

650 g potatoes

5 tbsp cornstarch (about 90g)

1 tsp garlic powder

½ tsp onion powder

½ tsp salt adjust to taste

1 tsp black pepper

1 tsp paprika

100g parmesan cheese (finely grated)

1 tbsp fresh parsley, finely chopped

For filling

Gouda cheese, cut into small cubes

For frying & topping

Vegetable oil (sunflower enough for deep frying)

Extra chopped parsley (for garnish)

Extra parmesan (for sprinkling)

Chili Mayonnaise

½ cup mayonnaise

2 tbsp chili sauce like sriracha

½ tsp garlic powder

1 tsp lemon juice

Pinch of salt and black pepper

Fremgangsmåte

Boil peeled cutted potatoes until fork-tender. Drain well and mash until smooth.

Mix mashed potatoes with cornstarch, garlic powder, onion powder, salt, black pepper, paprika, parmesan, and parsley.

Combine until smooth and slightly sticky but shapeable.

Take about 1 tbsp of potato mixture, flatten it in your palm, place a cube of gouda in the center. Roll into a smooth ball.

Place the balls on a tray and refrigerate for 20–30 minutes.

Heat oil in a deep pan to 170–180°C (340–355°F).

Fry balls in batches until golden brown and crispy (about 3–4 minutes).

Remove and drain on paper towels.

While still hot, sprinkle with extra parmesan and fresh parsley.