Step 1: Prepare the puree.
Peel the potatoes, chop them into large pieces and send them to cook in a large saucepan. The potatoes need to become soft, for this you need to cook them at least 25-30 minutes. Check the doneness with a fork; once the potato pieces are easily pierced, remove the pan from the heat and drain the water.Mash the boiled potatoes using a special press. Add butter, one raw egg, salt and pepper to taste. Knead again. The puree should not be liquid; it should form into balls easily. Wait until it cools down.
Step 2: Breading.
Pour the wheat flour into one clean, dry plate, and break the eggs into another and shake.
Once the mashed potatoes have cooled and you can handle them without burning yourself, form into balls by rolling small portions of the mashed potatoes between your palms.
Roll the finished balls first in the egg and then in flour so that the breading lies evenly.
Step 3: Prepare mashed potato balls.
Heat vegetable oil in a deep frying pan. Gently dip the mashed potato balls into this oil one by one. Since the puree is already ready, fry until golden brown, and then remove the finished snack from the pan using a slotted spoon.
To drain excess oil, place fried potato balls in a bowl lined with paper towels. Leave to cool.
Step 4: Serve potato balls.
Serve the finished potato balls on a large platter; separately from them, place sauces for every taste, for example, cheese and tomato; sour cream is also good.
Bon appetit!
When forming puree balls, add fillings such as cheese or minced meat.
You can also use special crackers as a breading.
Add herbs or finely chopped hot peppers to the puree to add a piquant taste.
! Deep fried potato balls.
Potato balls recipe
5 from 1 reviews
Potato balls for side dishes
Deep fried potato balls
Type of dish: Potato dishes
Cuisine: Russian
Ingredients
- 800 g - potatoes,
- 50 g - butter,
- 1 egg,
- ground red and black pepper,
- 40 g - wheat flour,
- vegetable oil for deep frying,
- salt.
Preparation
- Wash the potatoes, peel them, boil until half cooked and drain the water.
- Without allowing it to cool, rub quickly and thoroughly with a wooden pestle. Add pre-melted hot butter, a raw egg, salt and pepper to taste, rub thoroughly again and mix.
- Form the warm mashed potatoes into small balls. Dip them in flour and bread them in premium wheat flour.
- Heat vegetable oil to a boil in a large frying pan with high sides or in a saucepan and fry the potato balls in it until golden brown.
- Serve hot, garnished with fresh herbs.
Bon appetit! Potato balls for side dishes
Potato balls for side dishes. Delicious! Deep fried potato balls. Recipe for potato balls 5 from 1 reviews Potato balls for side dishes Print Deep-fried potato balls Author: Cook Type of dish: Potato dishes Cuisine: Russian Ingredients 800 g - potatoes, 50 g - butter, 1 egg, ground red and black pepper, 40 g - wheat flour, vegetable oil for deep frying, salt. Preparation Wash the potatoes, peel them, boil until half cooked and drain the water. Without allowing it to cool, rub quickly and thoroughly with a wooden pestle. Add pre-melted hot butter, raw egg, salt and pepper to taste, again...
From ordinary potatoes you can very easily prepare an amazing side dish or snack - potato balls in breadcrumbs. Crispy on the outside and airy on the inside, they melt in your mouth. Having tried this dish once in a bar about ten years ago, I fell in love with it and even tried to cook it a couple of times. But my potato balls did not turn out so tender, or did not turn out to be balls at all. But after some time, I finally unraveled the secrets of this seemingly simple dish and reproduced it exactly as I had once tasted it. And I share these secrets and the recipe for potato balls with you. I recommend serving the dish with a sauce of your choice. In my opinion, this milk mustard sauce goes best with them.
Ingredients:
- 1 kg of potatoes;
- 2 tbsp. flour;
- 1 egg;
- 150-200 g breadcrumbs;
- salt, pepper to taste.
Step-by-step recipe for French fries
1. Peel the potato tubers, rinse and boil until tender. Drain all the water and place the potatoes in a bowl.
2. Carefully push with a pusher for no more than a minute. The purpose of these steps is to only slightly mash the potatoes so that there are no large pieces. And here is the first secret of the balls - the potatoes should not turn into a smooth puree, otherwise the balls will be difficult to form. And even if it works out, they will not hold their shape well and it will be difficult to work with them further. Therefore, we put the convenient and familiar blender or mixer aside and take a regular puree masher or fork.
3. Pour 2 tbsp. flour, salt and pepper, break the egg. Now quickly mix everything with a fork until smooth.
4. Pour some of the breadcrumbs onto the kitchen board and smooth it out. Scoop the finished coarse puree with a wet spoon (moistened with cold water) and roll into balls with wet hands. Spread in breadcrumbs. Collapse.
6. Cover a large flat plate or board with cling film and place potato balls rolled in breadcrumbs. Place in the freezer for at least 3 hours until the balls set well. And this is the second secret of preparation - before throwing the balls into boiling oil, they should be frozen. Then they will turn out beautiful and elastic.
7. When the balls have hardened well, you can continue cooking. Pour vegetable oil into a cauldron or deep fryer so that the balls are completely immersed in it. Place on medium heat and heat the oil thoroughly.
8. Place a paper towel on a large flat plate.
9. Fry frozen potato balls in portions of 5-7 pieces.
10. Place the balls into boiling oil and fry for 1 minute. Be careful with boiling oil, do not turn the heat too high.
11. Carefully remove the finished potato balls and let the oil drain a little, holding them evenly over the cauldron. Then transfer to a paper towel to absorb excess oil.
Crispy potato balls are ready! Remove the paper towel. Serve the potato balls hot with the sauce prepared in advance. Bon appetit!
Potato balls are a simple but tasty, original snack that can be made even from leftover fresh mashed potatoes. Pairs well with various sauces and replaces bread. We will look at a classic recipe that requires a minimum set of ingredients. The entire cooking process takes about 60 minutes.
Breadcrumbs can be replaced with 3-4 tablespoons of wheat flour.
Ingredients:
- potatoes – 1 kg;
- chicken eggs - 3 pieces;
- breadcrumbs – 120 grams;
- sunflower oil – 250-400 ml (depending on the volume of the frying pan or deep fat);
- salt - to taste.
Potato balls recipe
1. Wash the potatoes, peel them, cut each tuber into 3-4 large pieces.
2. Place the pulp in a saucepan, add 1 tablespoon of salt and add water (should cover the potatoes by 2-3 cm).
3. Bring to a boil, reduce the heat to a minimum, cook for 20-30 minutes until the potatoes are tender (easy to pierce with a knife or fork).
4. Drain the water and immediately mash the potatoes until they cool down.
Do not use a blender, otherwise the puree will turn into a sticky mass.
5. Beat 2 eggs and add to puree. Taste the mixture and add salt to taste. Mix.
6. Make balls with a diameter of 2-3 cm from warm mashed potatoes.
7. In a separate bowl, beat one egg, pour breadcrumbs (wheat flour) into a second bowl.
8. Heat a frying pan, saucepan or deep fryer with vegetable oil to 180°C.
When frying, a layer of oil should cover the potato balls at least halfway, preferably more.
9. Roll each ball in egg, then in breadcrumbs (wheat flour) and fry in small portions, a couple of pieces, in oil until cooked (the crust will become golden and crispy). From time to time, the workpieces need to be turned over; they should not touch each other during frying.
10. Remove the finished potato balls from the oil with a slotted spoon and transfer to paper napkins to remove excess oil.
11. Serve hot or cold with sour cream or mayonnaise sauces. In combination with first courses, the balls are an excellent substitute for bread.
Potato croquettes (in French), or potato balls in ours, can be prepared in your own kitchen. They are made with different fillings and served as a side dish or a separate dish, collecting bouquets of gratitude from the eaters.
Mashed potato balls in a frying pan
The fastest and easiest way to please your family with such a treat is to fry the croquettes in a frying pan. You just need to have a thick-walled deep frying pan with a thick bottom at your disposal.
The ideal option is made of cast iron.
What will you need to make the balls?
- Mashed potatoes – from a kilogram to 1.2 kg;
- raw chicken eggs - take 3 pieces;
- breadcrumbs - 120 grams is enough;
- vegetable oil (preferably odorless).
Boil the potatoes and mash them into fresh puree. Or we take yesterday’s, adding warm boiled water or milk by eye, stir until it becomes soft, but not liquid.
Beat the eggs. Mix them with potatoes.
Pour a lot of vegetable oil into a cast iron frying pan. While we are forming the croquettes from the potato-egg “dough”, it will heat up to a boil.
Roll the balls in breadcrumbs and dip into boiling oil.
We will fry potato balls in it. After a few minutes, they will be covered with a golden crust, and they can be taken out on a paper napkin to get rid of excess oil. Serve with milk sauce.
How to cook in the oven
Mushrooms are an important ingredient in many culinary delights. With their help, you can make even simple croquettes just as delicious. Shall we try?
The following components are needed:
- potatoes - take a kilogram;
- ½ kilogram of mushrooms (champignons or honey mushrooms are suitable);
- a raw egg;
- flour – 50 grams is enough;
- the same amount of butter - butter, spread and margarine are not suitable;
- cream - a glass is enough;
- onion head;
- cheese (preferably hard) – 100 grams;
- salt - use your taste.
Prepare regular mashed potatoes, break the egg and mix. Roll out croquettes from the still warm base. Now you can roll them in flour, then “bathe” them in breadcrumbs. Next, the buns are sent to a deep frying pan with hot vegetable oil or a deep fryer. When they turn golden, we transfer them to a paper towel to get rid of excess oil. And from there we transfer it to a baking dish.
While the croquettes are resting there, we make the mushroom sauce. Cut the mushrooms and onions, fry in a frying pan with vegetable oil. Let's not forget about salt. When we see that the mushrooms are ready, pour cream into the onion-mushroom mixture. All together need to be simmered for a short time.
The secret to the bright taste and rich aroma of the sauce is that you need to use fresh mushrooms, not dried or defrosted.
Pour the sauce over the potato balls directly on the baking sheet and sprinkle grated cheese on top. You can put the container in the oven, preheated to 1800C. For five minutes, no more, until the cheese melts.
Loading...