Here is the recipe…
Please read the “notes” section before you proceed with the recipe.
- 5 medium - large Potato
- 2-3 tsp Minced / grated garlic
- 2-3 tbsp Chopped parsley
- 100 gms Fresh cream (refer notes)
- 50 gms Butter
- 200 gms Grated mozarella cheese
- 1 tsp Pepper powder (optional)
- 1.5 - 2 cups Breadcrumbs
- 2 Egg whites (refer notes)
- 2 tbsp Plain flour
- 3 tbsp Water
- Oil ( for deep frying, I used sunflower oil)
- Add salt and water to the potatoes and cook till it becomes tender. Drain the water and mash the potatoes well.
- Add minced garlic and chopped parsley to the mashed potatoes and mix well. Bring it back to stove top. Keep it on low flame and add cream, butter, pepper (if using) and grated cheese. Cook till everything is mixed well and butter is melted. Do a taste test and add more salt if required. Remove from fire and let it cool completely.
- Beat the egg whites lightly and add plain flour to it. Whisk well to remove any lumps, add water and make a smooth batter.
- Shape the cooled potato mixture into small bite size balls / pops. Dip the pops in egg white batter and roll in bread crumbs. You can refrigerate the pops at this stage and store it in an airtight container for 2 days.
- Heat oil (enough for deep frying) in a deep and wide pan. The oil should be hot, but not smoking hot, low-medium flame is ideal. Add the pops in batches and fry till it turns golden brown. Make sure you dont crowd the pan. Drain the fried potato pops on kitchen tissue and serve hot with dip of your choice. I served it with a Jalapeno cheese dip and ketchup, but it also tastes great without any dip.
- I got around 60 bite size potato pops from the above qty.
This recipe is very adaptive and you can change it to suit your taste requirements. You can use any herb like dill, rosemary, thyme instead of parsley. Also you can omit or increase or reduce the qty of garlic. You can add chopped jalapeno if you want to spice it up a bit. I think you can also use mild cheddar instead of mozarella cheese. Also, you can use full fat milk instead of cream and also use less butter and cheese if you must. If you want to make it eggless, skip the egg wites and make a batter with just plain flour and water and follow the rest of the recipe. The tricky part is in frying, you need to have a bit of patience here. Dont hurry up with heating of oil, if the oil gets too hot, it starts breaking up. Once you feel the oil has reached the correct temp, do a test run with a single piece and if it works well, carry on with the rest. You can also use the same recipe to make mashed potato.