You will love these spicy mashed potato balls! Lightly fried until golden brown and delicious—the perfect party appetizer.
- Large saucepan
- Serving tray
- Medium bowl
- Medium pan
- 1.5 lbs Little Potatoes, quartered
- 3/4 tsp salt
- 1 to 3 Tbsp sriracha sauce
- 1/4 tsp garlic powder
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese, finely shredded
- (for frying) canola oil
Add potatoes to large saucepan and cover with cold water. Bring to a boil and cook for 15 minutes until tender.
Add in salt, sriracha sauce (one tablespoon for very mild spice, three tablespoons for extra spicy, or anywhere in between!), and garlic powder and stir until combined.
Roll potatoes into one-inch balls, place on a tray and refrigerate until chilled and firm (about 30 minutes in the fridge or 10 minutes in the freezer).
In one medium bowl, beat the eggs. In another medium bowl, combine bread crumbs and Parmesan cheese. Dip mashed potato balls in egg, then coat in bread crumb mixture, and set aside.
Heat one-inch of canola oil in a deep, medium-sized pan over medium heat until the end of a wooden spoon causes the oil to bubble.
Cook mashed potato balls in oil for 1 to 2 minutes per side, until golden brown. Remove with a slotted spoon, drain on paper towel and serve.