Potato Balls
Ingredients
Directions
Prepare
Peel the potatoes and use a vegetable scoop to cut out small balls.
Soak the potato balls in ice water for 2 to 3 hours.
Remove the balls from the water and pat them dry.
Fry and serve
Heat oil in a deep fryer until very hot.
Carefully lower the potato balls into the hot oil and fry until golden brown, about 5 minutes.
Drain the fried potato balls and sprinkle with coarse sea salt before serving 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
- Form the body of the balls, turning starch into a fluffy interior and crisp golden exterior when fried.
The step that matters
Patting the potato balls dry before frying. Surface water turns to steam in hot oil, which causes spattering and slows browning. Drying the balls lets the surface crisp and brown evenly.
“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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