One of my all-time favorite appetizers are Potato Balls. It was quite popular during my high school, aquanet hairspray and new wave music days. The first time I had it was when my friend had her birthday party at the newly opened Tokyo Tokyo fastfood resto that time. The business is still around serving bento boxes of shrimp tempura, chicken and beef terriyaki, udon, and unlimited rice! Oh, their red iced tea is good too.
One day during the pre-internet era, I found my mom’s recipe for Parsley Potato Balls. My brother and I used to make our own versions and though I can’t remember which one tasted better, I’m pretty sure both were yummy. I didn’t have the chance to copy that recipe so I tried to prepare something from memory. Here’s my version:
Homemade Potato Balls
My version uses simple ingredients that are easily available: potatoes, scallions, garlic powder, salt and pepper, 1 egg, bread crumbs and cooking oil for frying. I used 2-3 big russet potatoes or you can use yukon gold which my in laws love because of its buttery taste.
Peel, wash and boil the potatoes and mash them until smooth. Cool. Don’t add butter or oil because it will break up on frying.
Add the scallions and season with garlic powder, salt and pepper. Make sure to mix well. You don’t want it to be bland and a little salt won’t hurt. Refrigerate the mixture so it would be easier to scoop out and form into balls. You can also add cooked ground beef or bacon bits to the mixture before forming them.
Dip in eggwash and coat with breadcrumbs. Heat oil and fry until golden brown. I used a small saucepan so I don’t have to use a lot of oil. It doesn’t take long for the breadcrumbs to brown, probably 1-2 minutes. Place them on a paper towel to drain the excess oil.
For the creamy dip, combine a few tablespoons of kewpie mayonnaise and 1/2 Tbsp garlic powder. Mix well. Pretty simple, huh? Enjoy and let me know how it turned out. Happy cooking!
- 2-3 large potatoes (I used russet) – peeled, washed, boiled and mashed
- Scallions / green onions
- Garlic powder
- Salt and pepper to taste
- Cooking oil
- 3 Tbsp. Kewpie mayonnaise
- 1 tsp. Garlic powder
- Peel, wash, boil and mash the potatoes. Cool.
- Add the scallions and season with garlic powder, salt and pepper. Cool.
- Use a small ice cream scooper to have uniform sizes. Roll the potato ball between the palm of your hands.
- Dip in eggwash.
- Coat with breadcrumbs.
- Fry until golden brown and drain in paper towel.
- Mix the mayonnaise and garlic powder until well combined.
- You may add chili flakes to give it some heat.