These Gluten Free Potato Balls make the perfect side dish or appetizer. They are perfect for leftover mashed potatoes. They are so crunchy on the outside and creamy inside.
These were really easy to make. You can use any sort of mashed potatoes, just make sure they aren’t too thin or runny, otherwise, it will be hard to roll them into balls and to fry them. If you’re looking for something to use up mashed potatoes, this is for you. Or you could be like me and make mashed potatoes just so you can make them. Either way, it’s a winner. (If you are using leftover mash don’t forget to mix in those egg yolks).
I will tell you that these are great for those little ones that won’t eat their mash. Although my son loves his mash so it doesn’t matter to him but he did devour these. He loved them. He called them spud balls and he said they were yummy so I guess they are a winner for the kids.
If you would like to spice things up why not add a little chilli powder or Cayenne Pepper to the bread crumbs.
To freeze these, Place un-cooked balls flat on a baking tray, once frozen transfer into a ziplock bag and place back into the freezer.
- 2 Medium sized potatoes
- 2oz Butter, Softened
- 2 Egg Yolks
- 2 Eggs, beaten
- ½ cup Corn flour
- 2 Heals of a Gluten free Loaf
- ½ tsp Paprika
- ½ tsp Oregano
- Salt and Pepper
- Boil your potatoes until soft, then mash them up with the butter and a little salt and pepper. Let them cool and stir in the 2 egg yolks.
- Cover and allow to cool completely in the fridge.
- In the meantime brake up the heals of your gluten free bread in a processor along with salt, pepper, paprika and Oregano. This will make Gluten free Bread Crumbs.
- Now set out your mash in 1 bowl, your corn flour in another, then your beaten eggs followed by your Breadcrumbs.
- Have a baking tray ready lined with paper towels.
- Roll your mash into balls then dip them into the cornflour then the eggs followed by covering them in bread crumbs (for extra crispiness dip it back into the egg then dip it into the breadcrumbs again) and place them on the baking sheet. Repeat until all the mash is gone.
- Heat up some vegetable oil on a stove to medium heat or power on your deep fat firer to medium.
- Place in some of the balls but not all at once or you will just make a mess, about 4-5 at a time.
- Remove from the oil once golden and crisp. Place on paper towels and allow to cool just a bit before serving.
To freeze, Place un-cooked balls flat on a baking tray, once frozen transfer into a ziplock bag and place back into the freezer.
