Description
These delicious Garlic Potato Pops are crispy on the outside and creamy on the inside, bursting with parmesan and fresh garlic flavor. Perfect as a snack or appetizer, these bite-sized potato balls are fried to golden perfection and served with your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 1/2 cup grated parmesan cheese
- 2 tablespoons minced garlic
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Coating & Frying
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- Oil for frying (enough to fill skillet 1-2 inches deep)
Instructions
- Mix ingredients: In a large bowl, combine the mashed potatoes, grated parmesan cheese, minced garlic, chopped fresh parsley, black pepper, and paprika. Stir until the mixture is smooth and well blended.
- Shape potato balls: Using your hands, form the mixture into 1-inch diameter balls, making sure they are compact to hold together while frying.
- Prepare coating station: Set up two bowls—one with the lightly beaten egg and another with the breadcrumbs to coat the potato balls evenly.
- Coat the pops: Dip each potato ball first into the beaten egg, allowing any excess to drip off, then roll it thoroughly in the breadcrumbs to cover all sides.
- Heat the oil: Pour enough oil into a deep skillet to submerge the potato pops halfway and heat it over medium heat until it reaches around 350°F (175°C) or until a small breadcrumb sizzles immediately upon contact.
- Fry the potato pops: Carefully place the coated potato balls in the hot oil in batches to avoid overcrowding. Fry each batch for 2-3 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- Drain and serve: Using a slotted spoon, remove the fried potato pops from the oil and place them on paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
- For best results, use chilled mashed potatoes to help the balls hold their shape during frying.
- You can customize the seasoning by adding chili flakes or herbs like thyme or rosemary.
- Ensure the frying oil is hot enough to prevent the pops from absorbing too much oil and becoming greasy.
- These can be made ahead of time and frozen before frying; fry directly from frozen, adding extra time as needed.
- Serve with garlic aioli, ketchup, or a spicy salsa for dipping.
