Deep-fried potato balls with meat. Potato balls: recipe

Mashed potatoes are the most common side dish prepared in the kitchen of Russians. In our country, he is very much loved for the variety of options for accompanying hot.

Cutlets, sausages, goulash, meatballs, cabbage rolls, stuffed peppers- here is the smallest list of dishes that go well with potatoes. The list can be continued indefinitely. Unfortunately, very often it turns out that there are leftovers cooked for dinner. mashed potatoes, which someone further utilizes, someone freezes, someone comes up with a new dish. The next day, for example, you can fry pies with potatoes, bake in the oven in the form of a casserole, stick dumplings for dinner or for future use.

Taste Info Second potato dishes

Ingredients

• mashed potatoes - 6 tbsp. (with a slide);
• cottage cheese without lumps (fatty) - 2-3 tbsp. l.;
• egg- 1 PC.;
• flour - 3 tbsp. l.;
• a pinch of baking powder;
• flour for breading - 0.5-1 tbsp.;
• salt to taste;
• a pinch of sugar or honey;
• spices to taste;
• vegetable oil- 2 tbsp. (for deep fat)

How to make breaded potato balls

To prepare the balls, you need to take the cooled thick mashed potatoes. If not ready, boil the peeled and diced potatoes until soft. Drain the liquid and use a crusher to make a homogeneous mass. Do not add water or milk to it, because it will be more convenient to form future koloboks from a thick composition.

Transfer to a clean deep container. vegetable puree and add to it 2 - 3 tablespoons fat cottage cheese without lumps. If desired, it can be pre-wiped through a sieve. curd mass can be easily replaced with stuffing grated cheese, ham or bacon. Therefore, every time you can get a completely new taste.

Beat one medium chicken egg into the potato mass, mix with a spoon.


In order for our dough to become elastic, flour must be added to it.

Then sprinkle a pinch of baking powder in to provide a more airy final result. Salt and spices for this recipe, use to your liking. I added a mixture of ground peppers on the tip of a knife. Since in the composition potato dough there is cottage cheese, I recommend adding quite a bit (0.5 -1 tsp) of honey or sugar to balance the taste.


Mix all the ingredients thoroughly until a homogeneous elastic dough is obtained. Leave on the table under a towel for 10 minutes. During this time, the gluten will disperse as well as possible.


The consistency should be a slightly sticky, not very dense dough structure. To facilitate the process of forming potato balls, you need to moisten your hands with water. Roll up small balls and roll them in flour or dry semolina. If you want to finished product was more crispy, the flour should be replaced with breadcrumbs.


In a ladle with a narrow bottom and high walls, heat up the vegetable oil for deep frying. Lower the balls very carefully in 2-3 pieces until all the rounds are over. It is preferable to cook over medium heat until golden brown. Time for their preparation should take no more than 7 minutes.

Description

potato balls deep-fried- this is very hearty meal, which can be used as an alternative to french fries. At the same time, the recipe for deep-fried mashed potato balls includes great amount fillings for stuffing the ball. hot appetizer can be filled with hard or soft cheese, ham, minced meat, fish or seafood, pieces of pickled vegetables, nuts or dried fruits. And you can serve treats with cheese, cream, nut, mushroom, tomato or mustard sauce.

If you have ready-made mashed potatoes, you can make potato balls at home very quickly. And if you decide to specifically mash the potatoes for this recipe, then make sure that the potatoes have cooled enough. Infused puree retains its shape better than freshly prepared puree. But also with fresh product you can cook a delicious, fragrant, crispy dish, if in correct proportion add flour. However, the required proportion of flour in potatoes should be determined individually, that is, the mass should be strong for modeling, but not too sticky and sticky.

By the way, this dish is quite high-calorie, but no less tasty. It is the deep-fried appetizer that acquires such a crispy, incomparable, spicy crust. For children who would like to give only useful things, as well as people who are accustomed to proper nutrition, you can slightly change the cooking process. You can make cheese and potato balls with your own hands just as simply and quickly in the oven or slow cooker.

You will read more about the options for preparing potato balls below in a detailed step-by-step photo recipe.

Ingredients

• 
  (720 g)
• 
  (80 g)
• 
  (1 tablespoon)
• 
  (1 tablespoon)
• 
  (1/2 cup)
• 
  (2 pcs.)
• 
  (1.25 st.)

Cooking steps

Prepare all ingredients for the dish. As already mentioned above, flour should be added strictly by definition for viscosity. The calculation of the ingredients goes to the finished, infused and frozen mashed potatoes.



Add flour, cheese, onion and dill to potatoes. Salt and pepper should be added to taste, but keep in mind that cheese will add a little saltiness to the appetizer, and sauces can add spice to the dish later.



Mix all products until large lumps are dissolved. Recall that the finished mass should be slightly dry, but keep round shape without blurring or falling apart.



Finished mass you can set aside for a while and do breading. For breading potato balls, you will need breadcrumbs, beaten eggs and flour. It is advisable to immediately divide the mashed potatoes into medium balls, about 20-25 pieces should be obtained from this amount of ingredients.



Put the finished balls on a table or cutting board and sprinkle with flour. Then dip each ball in the egg and then roll in the breadcrumbs. Breaded balls are dipped in a large number of hot vegetable oil for 3 minutes or until intense golden color. Or you can bake the potato balls in the oven for about 10 minutes at 200 degrees Celsius.



Place the fried potato balls on a paper towel first, then on a serving platter. Serve hot with a variety of sauces. Also chopped will be appropriate for the dish. fresh vegetables and lettuce leaves.



Bon appetit!

The non-standard dish, which will be discussed in this article, allows us to classify it among the most original, despite the simplicity of preparation and a rather banal set of its components.

Mashed potato balls are perfect for everyday lunch, and will also become great snack For holiday menu. From such a delicacy will be equally admired by both adults and children. Therefore, we will not hesitate and proceed to its preparation.

Deep fried mashed potato balls with cheese

Ingredients:

• potato tubers - 2 kg;
• hard cheese - 320 g;
• Wheat flour;
• vegetable refined oil;
• ground black pepper - a pinch;
• salt - to taste.

Cooking

First, prepare the potato base for the balls. To do this, we clean the previously washed potato tubers, pour cold water and boil until done. Then we drain the water, knead the tubers with a crush to get mashed potatoes, season with salt and ground black pepper, mix thoroughly and let cool. Now add wheat flour to get a viscous, malleable mass for modeling, and cut the hard cheese into medium-sized cubes.

We put a full teaspoon of potato mass in the palm of our hand, form a cake out of it, place a piece of cheese in the center and close the edges, forming a ball. The cheese must be completely covered with the potato mixture, otherwise it will simply leak out when frying the balls.

Now pour a sufficient amount of refined vegetable oil into the pan, warm it up and lay in small portions of potato balls with cheese. After they acquire a beautiful brown blush, we remove them on napkins or a paper towel, let the fat soak in, and then move the products to the dish.

How to cook mashed potato balls with mushroom filling in the oven?

Ingredients:

• potato tubers - 1 kg;
• chicken egg - 1 pc.;
• - 25 g;
• lettuce - 75 g;
• carrots - 75 g;
• mushrooms - 450 g;
• garlic - 2-3 teeth;
• ground black pepper - to taste;
• salt - to taste;
• olive oil;
• breadcrumbs;
• sesame seeds.

Cooking

As in the previous recipe, boil the pre-washed and peeled potatoes until cooked, and then knead with a masher until the lumps are completely removed and a homogeneous mashed potato is obtained, season it with butter and leave to cool completely.

In the meantime, prepare the filling. To do this, put the peeled and finely chopped lettuce onion in a heated olive oil frying pan and fry for five minutes. Then add the grated carrots, peeled and chopped garlic, sauté the vegetables for another five minutes and add the chopped pre-washed mushrooms. Season with salt and ground pepper, cover the container with a lid and cook over moderate heat until the vegetables and mushrooms are cooked and soft.

Add the egg, a little salt and ground black pepper to the cooled potato mass and knead well. If necessary, add a little flour and mix again. We form with moistened hands potato cake, in the center we put a little filling on it and close the potato edges, hiding the mushroom filler inside.

Mixing With sesame seeds, we bread the potato balls with mushrooms formed from mashed potatoes in the resulting mixture and place them on a baking sheet, after covering it with a parchment sheet and smearing it with oil.

We set the baking sheet with the blanks at the middle level of the oven heated to 185 degrees and hold for twenty-five to thirty minutes, periodically turning over.

To prepare such potato balls, you can use any other filling from pieces of ham and any other meat products up to slices of fresh or semi-cooked vegetables or seafood.

Step 1: Prepare the puree.

Step 2: Breading.

Step 3: Prepare the mashed potato balls.

Step 4: Serve potato balls.

When forming balls of puree, add toppings such as cheese or minced meat.

As a breading, you can also use special crackers.

Add herbs to the puree or finely chopped hot peppers for a spicy taste.

Breaded potato balls with cheese

From boiled potatoes, as from plasticine, you can sculpt any product. You can make potato balls, which are then fried in oil or boiled in water. In some recipes, the dish has a name - dumplings, in others - croquettes.

In some recipes, only the yolk of the egg is added to the mashed potatoes, and the protein is used later. Ready potato balls are dipped in whipped proteins and dipped in breadcrumbs. You can do as you please.

Potato balls with cheese

Ingredients

• potatoes - 800 grams;
• egg (chicken) - 1 piece;
• black pepper (ground);
• cheese (hard) - 50 g;
• vegetable oil (refined) - 2 cups;
• breadcrumbs);
• salt (to taste);
• paper towel or napkins.

Cooking method

Wash the potatoes under the tap, pour cold water over so that it is completely covered with it. Cover with a lid and cook over medium heat until fully prepared. Drain the boiling water, pour cold water for two minutes and pour out the water again.

Peel potatoes and mash. Salt, add pepper. You can optionally add seasonings from dry fragrant herbs for flavor.

Break one egg into mashed potatoes and mix well until smooth homogeneous mass, then it will be easier to make balls from mashed potatoes. If the mass is crumbly, then for bonding, you need to drive in another egg and mix the mass well.

Cut hard cheese into small cubes.

Make small balls from mashed potatoes. Put a small portion inside each product hard cheese. So that the puree does not stick to your hands, they must be moistened constantly in cold water. To do this, you need to put a toe with water on the table.

Pour the breadcrumbs on a saucer and roll the potato balls in them.

Heat a deep frying pan well and pour vegetable oil into it in the amount of two glasses. When the smoke begins to rise, then lower the balls into the hot oil. Deep-fry for up to 5 minutes, constantly stirring the potato balls so that they are evenly coated in a beautiful golden crust.

On flat dish or lay a tray with a paper towel, and if it is not, then you can use napkins. Put the balls, using a slotted spoon, on a dish and let the excess oil drain onto paper.

Serve hot.

boiled potato balls

Ingredients

• potatoes - 500 grams;
• butter (butter) - 2 tablespoons;
• egg (chicken) - 2 pieces;
• flour (wheat) - 2 tablespoons;
• crackers (breadcrumbs) - 2 tablespoons;
• black pepper;
• salt.

Cooking method

Wash the potatoes and boil them "in uniform". Cool and peel off the skin.

You can grind it with a meat grinder or crush it with a pestle. Salt the mass of potatoes, season with black pepper and add flour. Beat eggs. Mix well. If the gruel turned out to be rather rare, then you need to add a little more flour. Instead of flour, you can add potato starch.

Pour water into a saucepan to half its volume. After the water boils, add salt.

Reduce the fire to a minimum. Dip the balls prepared from the potato mass into boiling water and cook for up to 10 minutes.

Drain the water, and put the potato balls in a mold and prepare for baking. Top them with melted water. butter. Then sprinkle breadcrumbs and send it to the preheated oven to bake.

Serve the finished dish, seasoned with sour cream.