GARLIC POTATO BALLS
Make and share this Garlic Potato Balls recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Potato
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet, melt butter over medium heat.
- Add potatoes and sprinkle with garlic salt.
- Cook and stir for 15-18 minutes or until golden brown.
- Garnish with parsley.
Nutrition Facts : Calories 208.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 87.4, Carbohydrate 35.9, Fiber 5.5, Sugar 2.6, Protein 3.9
CHICKEN AND SPINACH POTATO BALLS WITH CREAMY RED PEPPER COULIS
This recipe, inspired by the winning submission of the Arla Chopped at Home Challenge by Lidia Haddadian, is a take on the Brazilian chicken appetizer coxinha.
Provided by Food Network Kitchen
Categories appetizer
Time 3h50m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the potatoes and bell peppers on a baking sheet. Put the chicken breast on a sheet of foil and fold up the sides to make a boat. Drizzle the chicken with olive oil and sprinkle with salt and black pepper. Put on the baking sheet next to the potatoes and bell peppers.
- Bake until the chicken registers 165 degrees F on an instant-read thermometer, about 25 minutes. Remove the chicken, set aside to cool and then finely chop. Continue to bake the bell peppers and potatoes, turning occasionally, until the bell peppers are soft and their skins wrinkly, about 5 minutes more (about 30 minutes total) and until a knife slips easily into the potatoes, about 35 minutes more (about 1 hour total). When the bell peppers are done, put in a bowl, cover and let steam for 10 minutes. Remove the skins and seeds under cold running water and then roughly chop and set aside. When the potatoes are done and cool enough to handle, remove the skins and let cool completely.
- For the red pepper coulis: Heat 1 tablespoon of the olive oil in medium skillet over medium heat. Add half of the onion and cook, stirring, until soft, about 5 minutes. Add the vinegar and half the garlic and cook, stirring, for 1 minute. Add the chopped bell peppers, chicken broth, 2 tablespoons of the cream cheese, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook until reduced by about half, about 5 minutes. Transfer to a food processor and process until smooth. Transfer to a small bowl and set side. Wipe out the skillet.
- For the chicken filling: Heat the remaining tablespoon olive oil in the skillet over medium heat. Add the remaining onion and cook, stirring, until soft, about 5 minutes. Add the spinach and remaining garlic and cook, stirring, until the spinach is completely wilted, about 3 minutes. Add the parsley, chopped chicken, a heaping 1/4 cup cream cheese, 1/2 teaspoon salt and a few grinds of black pepper and stir until smooth and creamy. Set aside to cool. Divide the filling into 12 even mounds and put on a baking sheet.
- For the potato dough: Shred the cooled potatoes on a box grater over a large bowl. Add the remaining cream cheese and 2 teaspoons salt. Use your hands to work into a dough (if the dough is sticky, dip your hands into cold water). Divide into 12 even mounds. Roll each mound into a ball.
- Line a baking sheet or large plate with parchment. Split a ball of potato dough in half. Make a deep pocket in one of the halves and stuff it with a mound of chicken filling. Flatten the other ball half with your palm, cover the filling with it and then pinch and roll until the dough is smooth and sealed. Put on the prepared baking sheet and repeat with the remaining dough and filling to make 12 balls. Transfer to the prepared baking sheet and freeze until the balls are chilled and firm, about 20 minutes.
- Fill a large pot with 3 inches of vegetable oil and bring to 360 degrees F on a deep-fry thermometer over medium heat. Beat the eggs in shallow bowl, put the flour in another shallow bowl and the panko in a third shallow bowl. Add a large pinch of salt to each and whisk. Roll a potato ball in the flour, then dip in the egg, letting the excess drip off, and then coat in the panko. Return to the baking sheet and bread the remaining balls.
- Working in two batches, fry the balls, turning as needed, until golden brown, about 5 minutes. Remove to a paper towel-lined plate and sprinkle with salt.
- Spread the coulis on a platter, add the fried balls and garnish with the spinach.
GARLIC POTATO BALLS
I'VE USED this recipe since I was married, 47 years ago. Both my husband and I worked, and we liked to have hearty, hot meals when we came home in the evening. This was easy and quick to make on busy days. With the amount of potatoes used, there were never any leftovers. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a skillet, melt butter over medium heat. Add potatoes; sprinkle with garlic salt. Cook and stir for 15-18 minutes or until golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 746mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
FRIED MASHED POTATO BALLS
Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
GARLIC POTATOES
Yummy and easy to make garlic potatoes will make them come back for seconds.
Provided by yummymummy86
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
- Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 19.2 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 403.2 mg, Sugar 2.1 g
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
POTATO BALLS
These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this.
Provided by Kittencalrecipezazz
Categories Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
- Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
- In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
- Shape into small balls.
- Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
- Chill for 2 or more hours in the fridge.
- Remove from fridge.
- Heat the oil to 375 degrees; deep-fry until golden.
- ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.
Nutrition Facts : Calories 279.5, Fat 14.6, SaturatedFat 3.7, Cholesterol 140.8, Sodium 164, Carbohydrate 28.4, Fiber 3.6, Sugar 1.9, Protein 9.3
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