John Myers
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Potatoes: Potato Balls with Nuts
The perfect potatoes: potato balls with nuts recipe with a picture and simple step-by-step instructions.
the dough
- 400 g Squeezed potatoes or a leftover puree
- 100 g Potato flour, possibly a little more
- 1 piece Egg
- 50 g Ground hazelnuts
- Salt and pepper
bread and deep fry
- 1 piece Egg
- 5 tablespoon Breadcrumbs
- 0,75 liter Rapeseed oil
the dough
- Make a dough from the above ingredients that is easy to shape with wet hands. If you use puree, the amount of potato flour is greater.
- Now roll walnut-sized balls with wet hands.
bread and deep fry
- Whisk an egg in one plate and add breadcrumbs to the second plate. Roll the balls first in the egg and then in the breadcrumbs.
- Heat the rapeseed oil in a higher pot and first fry a ball as a test. Then only bake five or six balls at a time, otherwise the oil cools down too much and the potato balls can burst.
- After removing, drain on paper towels, serve immediately or freeze until ready to use. Only fry in the pan after defrosting.
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