That everybody's friendly appetiser is on the blog today. These herb seasoned potatoes coated in crunchy golden breadcrumbs are a delight - be it plain or filled with cheese. Call them potato pops, potato shots, potato balls or potato nuggets, they bring a smile on most faces.
They came out quite well when I tried for the first time . This is one of those recipes that I had tried when the blog was down and I immediately couldn't update. So, with every detail I put down, I started wondering if I am forgetting something. So, I made them once more so that I don't share an unreliable recipe for you to try.
(The basic balls and nuggets and cheese filled-all three are included. Air fried and deep fried are included too)
Preparation Time : 40 minutes
Cooking Time :15 minutes
Course : appetiser
Makes : 24
Ingredients:
Potatoes(boiled and mashed) : 1 ½ cup
Onions (chopped ) : ¼ cup
Coriander : 2 tbsp
Bread crumbs : ½ cup
Red chilli pwd : 1/2 tsp
Ginger powder/paste : 1 tbsp
Lemon juice : 1 tsp
Pepper pwd : 1/2 tsp(optional)
Oregano : 1 tsp
Chilli flakes : 1 tsp
Corn flour : 1 tbsp
Salt : to taste
(adjust the spices according to your taste. Ignore a few spices if you can't find them in your kitchen. coriander powder/crushed may be included too)
Ingredients for coating are mentioned separately with the recipe .
Recipe:
Boil , peel and mash potatoes
Add onion, ginger paste, chilli pwd, crushed/powdered pepper , oregano, chilli flakes, finely chopped coriander, salt, lemon juice. It would be a good idea to saute the onions and then add.
Add bread crumbs and corn flour.
Combine all the ingredients together and knead with gentle hands.
In another bowl or a flat plate, take around 3/4 cup bread crumbs, add 1/2 tsp oregano, 1/2 tsp chilli flakes, 1 tsp Italian seasoning and mix.
In a bowl, take 2 tbsp all purpose flour and 2 tbsp corn flour and a pinch of salt. Mix and make a smooth paste adding enough water. I have used wheat flour instead of all purpose flour here.
Add a little water at a time so that you get a smooth paste without lumps.
Take a small portion of the prepared potato filling and roll into small balls. Grease hands if you feel it is sticking to your palms. I have taken a lemon sized ball. It might turn tastier if the balls are small. The second time, I tried making smaller ones and they turned out better.
Dunk in flour batter.
Roll in bread crumbs.
This is the basic recipe. You may add more vegetables if your prefer. Capsicum and corn are generally added.
For potato cheese balls, take a lemon sized portion, flatten it with your fingers and make a depression with your thumb.
Place a cheese cube.
Close in the edges and roll it again into a smooth ball.
If you want them as nuggets, place a lengthy rectangular piece of cheese and roll
Repeat the same process to coat. You may double coat if you wish to. flour batter-----bread crumbs----flour batter---bread crumbs. That's how give a you double coating.
Get all the balls/nuggets ready and set them in the fridge for 30 mins to 2 hours. You may even store them in ziplock bags to fry any time later. Can't you fry them immediately? Of course, you may. It's just that freezing them makes them crispier.
You can see the difference between a single coat and double coating in these 2 pictures.
They are ready to go into the fridge.
To make them in an airfryer,pre-heat, place them in the basket,( line with a foil, if you like).Brush a little oil.
Fry for 8 minutes. flip, brush with some more oil and fry again for 6-8 minutes. Check the temperature settings of your gadget and adjust time accordingly.
They come out quite good. Better than the deep fried ones. Especially the cheese balls.
Crispy crust and a soft and flavoursome from the inside.
To deep fry, heat 2 cups oil . Drop the balls into them. Fry on low-medium flame till they turn golden brown.
Remove on an absorbent paper.
You may fry the cheese balls in the same way too.
Happy Cooking :)
Like always ,potatoes=♥️ n this one tho😋💯♥️ (made my evening colourful!)