Potato Balls
Ingredients
Directions
Prepare
Peel the potatoes and use a vegetable scoop to cut them into small balls.
Soak the potato balls in cold water for 2 to 3 hours.
Drain and wipe the potato balls dry.
Fry and serve
Heat oil in a deep fryer until very hot.
Fry the potato balls until they are nicely browned, about 5 minutes.
Drain the fried potato balls and sprinkle with coarse sea salt.
Serve immediately while hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Starch that becomes fluffy inside and crisp and browned outside when fried.
The step that matters
Drying the potato balls before frying. Surface water turns to steam in hot oil, which causes spattering and keeps the surface from browning and crisping well. Wiping them dry after soaking helps the outside crisp.
“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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