Crispy, golden fried potato balls without added starch or potato starch…
My children ask me to make a thousand different things and, of course, I often indulge them, but when it came to making these golden potato balls I really made them wait.
I don’t know why, but I kept postponing it, perhaps simply because I didn’t feel inspired…
Anyway, a few days ago, after yet another request, I gave in and, armed with patience, set about rolling my potato mixture — the essential base for these small, golden croquettes!
I’ll tell you now that the recipe is super simple, super easy and super delicious, and if you’re on a diet it’s better to give it a miss, because they’re so tempting you might eat them all without realizing it!
Are you hungry yet? Follow me and I’ll explain how to make them!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 14 oz potatoes
- 0.5 cup cheese (grated, such as Grana Padano or Parmigiano)
- to taste salt
- to taste black pepper
- to taste parsley
- 1 tbsp breadcrumbs
- 1 egg (medium)
- as needed finely re-milled durum wheat semolina (or rice flour, for finishing)
- (sunflower oil for frying)
Tools
- Bowl
- Pan
- potato ricer
Preparation
Cook the potatoes: you can boil them for 30 minutes, or place them in the microwave with a little water, cover with plastic wrap, and cook at 750W for 20 minutes (I prefer the microwave — they absorb little water and are easier to work with).
Mash the cooked potatoes and collect them in a bowl; add the egg, the grated cheese, the parsley, the salt and the breadcrumbs, and, if you like, a little black pepper.
Mix everything together until well combined.
Form small balls, about half the size between a walnut and a hazelnut, and place them on a work surface.
Then thoroughly coat them in the durum wheat semolina or rice flour (a great option for those with gluten intolerance) and fry in plenty of vegetable oil.
Remove them with a slotted spoon, place them on paper towels to drain excess oil, transfer to a plate and serve while still hot and crunchy.
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