Yes, this is certainly the most soft and fluffiest potato snack ever! The soft cheesy and potatoey center of these balls is covered in a lovely crunch coat. And, all that powered by the subtle flavors of fresh herbs is simply drool worthy.
It is best to prepare the potato balls well in advance and chill them until you wish to serve them. This will make the balls firm enough to handle and with the lovely crumb coat, you are ready to swoon your guests with this snack preparation!
Use a fork or a potato masher to mash the boiled potatoes in a bowl until they are soft and creamy in texture. Season the potatoes with salt, black pepper powder, and add the grated parmesan cheese, fresh parsley and mix everything well.
Crack open the large egg over the potato mixture and again mix everything until the mix is smooth and creamy in texture. Cover the bowl and chill it in the refrigerator for 5 minutes. Shape the potato mixture in to golf ball sized balls and again refrigerate it overnight if the time permits or for 10 minutes otherwise. Now, heat the canola oil for frying.
Dredge a potato ball in flour, dip in the beaten egg, and then finally coat it well in the bread crumbs. Put this coated potato ball in hot oil and fry it over medium heat or until it is golden to light brown in color. Repeat the process with the remaining balls as well. Serve hot with any dip of your choice and enjoy!
It is important to refrigerate the potato mixture each time to get the desired consistency. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.
Nutritional information (per serving): 236 Calories, 11.7g Total fat (1.8g Saturated fat, 3.2g Polyunsaturated fat, 6.2g Monounsaturated fat), 56.3mg Cholesterol, 227mg Sodium, 541.9mg Potassium, 26.8g Total carbohydrates (3.3g Dietary fiber, 1.4g Sugars), 6.3g Protein