CRISPY POTATO POPS Crunchy on the outside and soft on the inside, these potato pops are an irresistible snack perfect for any occasion! Easy to prepare and loved by both adults and kids, these delicious potato balls can be served as an appetizer, aperitif, or a tasty side dish. With just a few simple ingredients and a touch of creativity, you’ll bring to the table a delicious recipe that will make everyone happy. Discover how to make them at home in a few steps! Now follow me to the kitchen, I’ll explain how to prepare the potato pops!
If you want to follow me on Instagram, click HERE
I’m waiting for you on my Facebook page by clicking here and on Pinterest by clicking here
READ ALSO:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Potato Pops for 4 People
- 4 potatoes (large)
- 2 eggs
- to taste salt
- to taste pepper
- to taste rosemary
- 1 bottle sunflower oil (for frying)
- 2 tablespoons grated Parmesan cheese
Useful Tools to Prepare Potato Pops
- 1 Pot
- 1 Skimmer
- 1 Piping Bag
- 1 Potato Masher
Preparation of Potato Pops
To prepare these delights, we can organize ourselves slightly in advance. The potatoes need to be boiled and then mashed; if you’re short on time, you can do this ahead and let them rest, or you can do everything at the same time.
The first step is to boil the potatoes: we can do this in the microwave by placing them (after pricking them with a fork) in a tall enough bowl, arranging them close without overlapping, adding a glass of water, then covering and sealing with plastic wrap. Cook in the microwave at a power of 800W for about 9/10 minutes. Once cooking is complete, be careful when lifting the plastic wrap as a lot of steam will be released. If you want to boil them traditionally, place them in slightly salted cold water and let them cook for about 20 minutes starting from when they begin to boil (always test with a fork to see if they are cooked).
Once boiled, mash the potatoes with a potato masher and place them in a large bowl. Let them cool slightly, then add the lightly beaten eggs, season with salt and pepper, and add the cheese and rosemary. I suggest always tasting the mixture to adjust to your taste; in any case, we need to obtain a very soft mixture.
Take a piping bag (I use disposable ones because I find them very practical) and fill it with the potato mixture. Meanwhile, heat up a small pot with oil and perform the toothpick test to understand when it has reached temperature.
When the oil is ready, proceed to cut the tip of the piping bag (I recommend making a cut of less than an inch; otherwise, they will be too large) and start pouring the mixture into the oil, cutting (with kitchen scissors) pieces of the mixture about 0.8 inches long. As you will notice, they will fry very quickly; I suggest not doing many at once, otherwise the oil temperature will drop too much, and they will not fry well.
Drain your potato pops on absorbent paper and serve them hot and steaming; I assure you they’ll be gone in no time!
One More Tip:
* If you prefer a stronger flavor, you can replace the Parmesan with Pecorino cheese or mix them;
* I opted for rosemary because it’s the aromatic herb I love the most, but you can customize them with your favorite herbs;
* Potato pops cannot be stored (like all fried foods, they tend to get soggy over time), so I recommend consuming them immediately!
* Potato pops cannot be stored (like all fried foods, they tend to get soggy over time), so I recommend consuming them immediately!
