Saffron-stuffed potato balls, crispy and golden, perfect as a starter or appetizer and ideal for parties — an inexpensive recipe that will win everyone over. The other day I was expecting guests for dinner and among all the little treats I prepared, these saffron potato balls filled with cheese were the most appreciated! The ZAFFERANO 3 CUOCHI, which I have been using for many years and which I trust for quality, gave these mini croquettes a bright, vivid color and an intense, distinctive aroma that everyone loved instantly! Want to try them too? Let’s head to the kitchen and make them, you’ll see how delicious they are! Before we roll up our sleeves though, as always if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make saffron potato balls
- 14 oz potatoes
- 1/2 cup grated Parmesan (or Grana Padano)
- to taste salt
- to taste parsley
- 1 tbsp breadcrumbs
- 1 egg (medium)
- to taste re-milled durum semolina (for coating)
- to taste sunflower oil (for frying)
- 4 oz cheese (caciotta or provola, for the filling)
- 2 sachets Zafferano 3 CUOCHI (0.01 oz (0.30 g))
Tools
- Bowls
- Pot
- Pan
Preparation of saffron potato balls
Cook the potatoes: you can boil them for 30–40 minutes in lightly salted boiling water, or place them in a glass bowl, add a little water, cover with a plate or suitable lid and cook in the microwave at 750W for 10 minutes (I prefer the microwave method because they absorb less water and are easier to work with).
Mash the cooked potatoes and transfer them to a container, add the egg, the grated cheese, chopped parsley, salt, the saffron previously dissolved in about 1–2 tablespoons (20–30 ml) of warm water, and the breadcrumbs — add a little black pepper if you like.
Mix everything to combine. Portion the mixture into balls roughly halfway between the size of a walnut and a hazelnut, fill each with a small cube of cheese and reshape them.
Coat each ball in the fine durum semolina or rice flour (an excellent gluten-free option) and fry in abundant sunflower oil. Scoop them out with a slotted spoon, place them on paper towels to remove excess oil, transfer to a plate and serve still hot and crispy.
Storage notes and tips
You can also bake the saffron potato balls or cook them in an air fryer for 10–15 minutes at 392°F, although they will be less flavorful and less indulgent. Leftovers keep in the fridge for 2 days in an airtight container; I recommend reheating them or letting them come to room temperature before consuming. You can also prepare them a few hours in advance and fry them just before serving.
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