Description

Garlic Potato Balls are a delicious and easy-to-make appetizer featuring crispy fried potato balls infused with garlic, cheese, parsley, and optional bacon. Perfectly golden on the outside and soft on the inside, they make a fantastic snack or side dish for any occasion.

Ingredients

Main Ingredients

4 large potatoes, boiled and mashed
1 cup shredded cheese (cheddar or mozzarella)
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced
1 teaspoon mixed spices (such as paprika and black pepper)
1/2 cup cooked bacon, chopped (optional)
Oil for frying (vegetable or canola oil)
Salt to taste

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Instructions

Prepare the potato mixture: In a large bowl, combine the boiled and mashed potatoes with shredded cheese, chopped parsley, minced garlic, mixed spices, optional bacon, and salt. Mix well until all ingredients are evenly incorporated.
Form potato balls: Using your hands, shape the potato mixture into small, evenly sized balls—approximately 1 to 1.5 inches in diameter—to ensure consistent cooking.
Heat the oil: Pour enough oil into a deep frying pan or skillet to fully submerge the potato balls. Heat the oil over medium heat until it reaches about 350°F (175°C) or until a small piece of bread browns in about 60 seconds.
Fry the potato balls: Carefully place the potato balls into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 5 minutes or until they turn golden brown and crispy on all sides.
Drain excess oil: Using a slotted spoon, remove the fried potato balls from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Repeat frying: Continue frying the remaining potato balls in batches until all are cooked.
Serve warm: Garnish the potato balls with additional chopped parsley if desired, and serve immediately as a delicious appetizer or side dish.

Notes

You can substitute cheese according to your preference; mozzarella gives a gooey texture, while cheddar adds a sharper flavor.
Make sure the oil is hot enough before frying to avoid soggy potato balls.
For a vegetarian version, omit the bacon.
Use fresh garlic for the best flavor, or adjust garlic quantity based on your taste preference.
Potato balls can be kept warm in a low oven (200°F) while finishing frying the rest.