Fried Potato Noisettes are the ultimate crispy snack—golden on the outside and chewy on the inside. Made with mashed potatoes, rice flour, and cornstarch, these bite-sized delights are naturally gluten-free and come together with just a handful of ingredients. Whether you're hosting a party, craving a savory-sweet snack, or need a fun appetizer, these potato balls are always a hit!
Why Everyone Will Love This Recipe
- Crispy on the outside, chewy on the inside—a textural dream!
- Naturally gluten-free thanks to rice flour and cornstarch.
- Quick and easy to make with simple pantry ingredients.
- Great for parties, snacking, or even lunchboxes.
What Are Fried Potato Balls?
Fried Potato Balls are a popular street-food-inspired snack made by combining mashed boiled potatoes with starches like rice flour and cornstarch, then shaping into balls and deep-frying until crisp. What sets these apart is their subtly sweet flavor and chewy, mochi-like texture. They're common in Asian cuisines and are loved for their contrast between soft and crunchy textures—kind of like a cross between a croquette and a chewy doughnut hole.
Pro Tips for the Best Fried Potato Balls
- Use starchy potatoes like Russets or Yukon Gold for a smooth mash.
- Mash while warm for easier mixing and a smoother dough.
- Don’t overwork the dough—just knead until it holds together.
- Fry in hot oil (350°F / 175°C) for even browning and crispiness.
- Avoid overcrowding the frying pan to keep the oil temperature steady.
Frequently Asked Questions
Can I make these potato balls savory instead of sweet?
Yes! Simply omit the sugar and add spices, herbs, or cheese to the dough for a savory version.
What oil is best for frying?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
Can I bake these instead of frying?
Frying gives the best texture, but you can try baking at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Do they taste sweet?
They have a mildly sweet flavor from the small amount of sugar. You can adjust the sweetness to taste or skip it entirely.
Can I add fillings?
Definitely! Try inserting small cubes of cheese, mashed beans, or seasoned meat into the center before shaping the balls.
How to Store Fried Potato Balls
Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to bring back the crispness—microwaving is not recommended, as it softens the texture.
How to Freeze Fried Potato Balls
You can freeze uncooked or cooked potato balls. For uncooked, place them on a baking tray to freeze individually, then transfer to a zip-top bag. For cooked ones, cool completely and freeze the same way. To reheat, fry directly from frozen or bake in the oven until heated through and crispy. Use within 1 month for best quality.
Ingredients
How to Make Fried Potato Noisettes
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Place the boiled potatoes in a colander set over a bowl. Press them through using the back of a spoon until smooth and lump-free.
Place the boiled potatoes in a colander set over a bowl. Press them through using the back of a spoon until smooth and lump-free.
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Add rice flour, cornstarch, sugar, and water to the mashed potatoes. Mix with a spoon until a rough dough forms. Then knead by hand on a clean surface until smooth and cohesive.
Add rice flour, cornstarch, sugar, and water to the mashed potatoes. Mix with a spoon until a rough dough forms. Then knead by hand on a clean surface until smooth and cohesive.
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Divide the dough into 3 equal parts. Roll each into a long strip, then cut into small pieces. Use your hands to shape each piece into a smooth ball.
Divide the dough into 3 equal parts. Roll each into a long strip, then cut into small pieces. Use your hands to shape each piece into a smooth ball.
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Heat oil in a deep pan to 350°F (175°C). Fry the balls in batches, turning occasionally, until golden brown and puffed—about 3–5 minutes. Drain on paper towels.
Heat oil in a deep pan to 350°F (175°C). Fry the balls in batches, turning occasionally, until golden brown and puffed—about 3–5 minutes. Drain on paper towels.
These are best eaten hot and crispy, straight from the fryer.
These are best eaten hot and crispy, straight from the fryer.
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