Jul 14 2026
Restaurants›Lé Fresca›Crispy Potato Balls Recipe

Crispy Potato Balls Recipe

Inspired by Lé Fresca
Time1h
Serves6

The Perfect Snack!

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Potato base

Binding & flavor

Coating

Frying

Optional dipping sauces

Method

Potato base

  1. 1

    Prepare potatoes

    Peel and cut potatoes into 1- to 2-inch chunks. Place in a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat and simmer until very tender, 12–15 minutes.

  2. 2

    Dry and mash

    Drain potatoes thoroughly and return to the hot pot. Allow them to steam-dry in the pot for 1–2 minutes with the lid off. Mash with a potato masher until smooth and free of large lumps.

  3. 3

    Enrich

    Stir in butter until melted. Add milk a little at a time until you reach a soft, slightly firm mashed texture (you want the mixture to hold shape). Season with 1 tsp salt and 1 tsp pepper. Cool the mashed potatoes to room temperature (about 15–20 minutes) so they bind better.

Binding & flavor

  1. 4

    Mix binding ingredients

    Once the mashed potatoes are cooled, add the egg, chopped onion, parsley, grated Parmesan, and garlic powder. Mix thoroughly until homogeneous. The mixture should be moist but firm; if too wet, add 1–2 tbs extra mashed potato or 1 tbs flour.

  2. 5

    Shape balls

    Scoop about 1.5 tablespoons of the mixture (roughly a ping-pong ball size) and roll between your palms to form tight, smooth balls. Place formed balls on a parchment-lined tray, spacing them about 1/2 inch apart. Chill in the refrigerator for 20–30 minutes to firm up (this helps them hold shape while frying).

Coating

  1. 6

    Set up dredging station

    Place the flour in one shallow bowl. Beat the 2 eggs in a second bowl. Place breadcrumbs in a third bowl and season them with 1/2 tsp salt and 1/4 tsp pepper; mix to combine.

  2. 7

    Coat the balls

    Working in batches, roll chilled potato balls first in flour (shake off excess), then dip in beaten egg, then press into breadcrumbs to fully coat. For extra-crispy exterior, repeat the egg and breadcrumb steps for a double coating. Place coated balls on a tray and keep refrigerated for 10 minutes before frying.

Frying

  1. 8

    Heat oil

    Pour oil into a deep, heavy pot or deep fryer to a depth of about 3 inches. Heat oil to 175°C (350°F). If you don't have a thermometer, test with a small piece of breadcrumb — it should sizzle and brown in about 40–60 seconds.

  2. 9

    Fry until golden

    Fry the potato balls in small batches (do not overcrowd) for 2.5–4 minutes, turning as needed, until they are evenly golden brown and crisp. Use a slotted spoon to transfer fried balls to a paper-towel-lined tray to drain. Sprinkle lightly with salt while hot.

  3. 10

    Serve

    Allow to rest 2–3 minutes so the interior finishes setting. Serve warm with optional dipping sauces (ketchup, sour cream, or sweet chili).

More from Lé Fresca