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Caesar-Spiced Fried Potato Balls

Caesar-Spiced Fried Potato Balls

Caesar-Spiced Fried Potato Balls

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Potatoes may be one of my favorite foods in the world, and I'm always heartbroken after Thanksgiving dinner when I've realized that I've made too much and we have more leftovers than we can eat. This particular heartbreak led me to discover flavorful ways to use up those potatoes and this recipe won't disappoint.

The star of this show is Nigella Caesar, an unexpected delight in any potato dish. It's bursting with umami notes and tangy flavor, which is simply perfection rolled into your old garlic mashed potatoes and finished with a nice parmesan crust.

This dish is a perfect side, a perfect snack, and can easily be made vegan by skipping the cheese. It makes for a creamy, savory little bite, no dipping sauce required.

Yields
10.0 Potato Balls
Prep Time Cook Time Total Time
5 min 5 min 10 min
Caesar-Spiced Fried Potato Balls

Ingredients

Directions

  1. In a bowl, combine your cold mashed potato and Nigella Caesar. Mix the ingredients together until well combined.
  2. In a separate bowl, scramble the egg and set it aside.
  3. Prepare another bowl with flour and set it aside.
  4. In a separate bowl, mix the panko breadcrumbs, parmesan, salt, and pepper. Ensure the mixture is well combined and set it aside.
  5. Pour cooking oil into a pan and heat it over medium-high heat.
  6. While the oil is heating up, take small portions of your cold potato mixture and roll them into 1-inch balls.
  7. Roll each potato ball first in the scrambled egg, then in the flour, back into the egg, and finally through the panko breadcrumb mixture. Ensure each ball is evenly coated at each step.
  8. Gently place each coated potato ball into the hot oil in the pan.
  9. Every 20 to 30 seconds, use tongs to flip each potato ball in the pan, ensuring they are evenly fried on all sides. Fry until they turn golden brown and crispy.
  10. Once the potato balls are fried to your satisfaction, use the tongs to remove them from the oil and place them on a plate lined with a paper towel. This will help absorb excess oil.
  11. Serve the potato balls warm. Garnish with chopped parsley for added flavor and visual appeal.
Caesar-Spiced Fried Potato Balls

Caesar-Spiced Fried Potato Balls

COOK TIME: 5.0

  1. In a bowl, combine your cold mashed potato and Nigella Caesar. Mix the ingredients together until well combined.
  2. In a separate bowl, scramble the egg and set it aside.
  3. Prepare another bowl with flour and set it aside.
  4. In a separate bowl, mix the panko breadcrumbs, parmesan, salt, and pepper. Ensure the mixture is well combined and set it aside.
  5. Pour cooking oil into a pan and heat it over medium-high heat.
  6. While the oil is heating up, take small portions of your cold potato mixture and roll them into 1-inch balls.
  7. Roll each potato ball first in the scrambled egg, then in the flour, back into the egg, and finally through the panko breadcrumb mixture. Ensure each ball is evenly coated at each step.
  8. Gently place each coated potato ball into the hot oil in the pan.
  9. Every 20 to 30 seconds, use tongs to flip each potato ball in the pan, ensuring they are evenly fried on all sides. Fry until they turn golden brown and crispy.
  10. Once the potato balls are fried to your satisfaction, use the tongs to remove them from the oil and place them on a plate lined with a paper towel. This will help absorb excess oil.
  11. Serve the potato balls warm. Garnish with chopped parsley for added flavor and visual appeal.

Caesar-Spiced Fried Potato Balls

Potatoes may be one of my favorite foods in the world, and I'm always heartbroken after Thanksgiving dinner when I've realized that I've made too much and we have more leftovers than we can eat. This particular heartbreak led me to discover flavorful ways to use up those potatoes and this recipe won't disappoint.

The star of this show is Nigella Caesar, an unexpected delight in any potato dish. It's bursting with umami notes and tangy flavor, which is simply perfection rolled into your old garlic mashed potatoes and finished with a nice parmesan crust.

This dish is a perfect side, a perfect snack, and can easily be made vegan by skipping the cheese. It makes for a creamy, savory little bite, no dipping sauce required.

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