Ingredients
- 1/2 lb Russet potatoes (about 1 large)
- 1/3 cup all-purpose flour
- 1/4 cup potato starch
- 1 teaspoon kosher salt
- Neutral oil, for frying
First, Prepare the Potato Dough
The key to a smooth dough is to cook the potatoes until they are very tender. Peel the potato and cut it into 1-inch chunks. Place the chunks in a pot, cover with cold water, and bring to a boil. Simmer for ~15-20 minutes, or until the potatoes are completely soft and fall apart easily when pierced with a fork.
Drain the potatoes thoroughly and return them to the hot, empty pot for a minute to steam off any excess moisture.
Transfer the hot potatoes to a large bowl and mash them until they are completely smooth. It’s important to do this while they are still hot.
Add the all-purpose flour, potato starch, and kosher salt to the mashed potatoes. Use a spatula at first, then your hands, to knead everything together until a smooth, uniform dough forms.
Next, Form and Fry the Potato Balls
On a clean surface, roll the dough out into a long rope and divide it into about 40 small, equal-sized pieces. Roll each piece between your palms to form a smooth ball.
Pour at least 2 inches of neutral oil into a heavy-bottomed pot or Dutch oven and heat it to 350F.
Carefully add the potato balls to the hot oil in batches, being careful not to overcrowd the pot. For the first minute, stir them gently in the oil to prevent them from sticking together.
Fry for ~5-6 minutes, until the potato balls are a deep golden brown and crispy on the outside.
Remove the cooked potato balls with a slotted spoon to a wire rack to drain. Sprinkle with a little extra salt while they are still hot. Serve immediately.
Crispy Potato Balls
Ingredients
- 1/2 lb Russet potatoes about 1 large
- 1/3 cup all-purpose flour
- 1/4 cup potato starch
- 1 teaspoon kosher salt
- Neutral oil for frying
Instructions
- Peel and cut potato into 1-inch chunks.
- Boil potato chunks in water until very tender, 15-20 minutes.
- Drain thoroughly and return to hot pot briefly to remove excess moisture.
- Mash hot potatoes until completely smooth.
- Mix in flour, potato starch, and salt. Knead until smooth dough forms.
- Roll dough into rope and divide into 40 pieces.
- Roll each piece into a smooth ball.
- Heat 2 inches oil to 350F in heavy pot.
- Fry balls in batches, stirring gently first minute to prevent sticking.
- Cook 5-6 minutes until deep golden brown and crispy.
- Transfer to wire rack, sprinkle with salt while hot.
