Crispy Potato Balls by Drvegan

Ingredients

• 2 large russet potatoes (about 1 1/2 lb), peeled and cubed
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp chopped parsley
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 cup breadcrumbs
• 2 cups neutral oil, for frying

Instructions

1. Boil the potatoes in salted water for 12-15 minutes, until fork-tender.
2. Drain well, then mash the potatoes until smooth and let them cool for 5 minutes.
3. Mix in the salt, pepper, garlic powder, onion powder, and parsley until evenly combined.
4. Shape the mixture into 1 1/2-inch balls, then chill for 10 minutes so they hold together.
5. Whisk the flour and water into a smooth batter, then place the breadcrumbs in a separate bowl.
6. Dip each potato ball in the batter, coat in breadcrumbs, and press lightly to help the crumbs stick.
7. Heat the oil to 350°F, then fry the balls for 3-4 minutes, turning as needed, until deep golden brown.
8. Drain on paper towels and serve hot while the crust is crisp.