Fried Potato Balls
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash and peel the potatoes.
Shape the potatoes into small balls using a French vegetable cutter.
Soak the balls in cold water for one hour.
Drain and dry the balls on a towel.
Fry and serve
Fry the balls in deep fat at 350°F (175°C) until well browned and soft throughout, about ten minutes.
Drain on brown paper and sprinkle with coarse sea salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy flesh that turns soft inside while the outside fries crisp.
The step that matters
Soaking the potato balls in cold water. Soaking washes surface starch away, so the balls brown more evenly and fry up crisp rather than gummy or sticky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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