Crispy Potato Balls
These are inspired by Taiwanese sweet potato balls but made with regular potatoes - you mix mashed potato with potato starch and flour to create this dough that fries up incredibly light and crispy. The starch is what makes them different from regular potato croquettes; they're almost hollow inside with this shatteringly crisp shell.
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.
Notes
Serve immediately for best texture and crispiness.