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Feied Potato Balls

Fried potato balls are small spheres of potato fried until browned and sprinkled with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Feied 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

  1. Wash and peel the potatoes.

  2. Shape the potatoes into small balls using a French vegetable cutter.

  3. Soak the balls in cold water for one hour.

  4. Drain and dry the balls on a towel.

Fry and serve

  1. Fry the balls in deep fat at 350°F (175°C) until well browned and soft throughout, about ten minutes.

  2. Drain on brown paper and sprinkle with coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

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
Starch that cooks through to a soft interior while the outside fries to a crisp, browned crust.

The step that matters

Soaking and drying the balls. Soaking in cold water rinses surface starch so the balls brown evenly instead of sticking. Drying them thoroughly matters because surface water turns to steam in hot fat, causing spattering and a soggy, greasy crust.

“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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