CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
POTATO BALLS
These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this.
Provided by Kittencalrecipezazz
Categories Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
- Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
- In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
- Shape into small balls.
- Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
- Chill for 2 or more hours in the fridge.
- Remove from fridge.
- Heat the oil to 375 degrees; deep-fry until golden.
- ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.
Nutrition Facts : Calories 279.5, Fat 14.6, SaturatedFat 3.7, Cholesterol 140.8, Sodium 164, Carbohydrate 28.4, Fiber 3.6, Sugar 1.9, Protein 9.3
CAJUN SHRIMP BALLS
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.
Provided by Molly53
Categories Cajun
Time 1h5m
Yield 24 balls
Number Of Ingredients 11
Steps:
- Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
- Stir in milk, salt and hot pepper sauce.
- Cook until thickened, stirring constantly.
- Remove from heat and stir in minced shrimp.
- Shape into balls, using one tablespoon mixture per ball.
- Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
- Chill 30 minutes.
- Heat oil to 350°F.
- Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
- Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
FRIED MASHED POTATO BALLS
Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CAJUN SHRIMP WITH POTATOES
"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
SHRIMP POTATO BALLS
Steps:
- In a large bowl or food processor, blend potatoes, 4 tablespoons of butter, cheddar, egg yolk, parsley, salt and pepper until smooth. Sauté onion in remaining butter until soft and transparent. Add onion and shrimp to potato mixture, blend thoroughly. To form balls, drop 1 tablespoon mixture into bread crumbs working enough crumbs into batter to shape a ball. Chill covered for at least 1 hour. Beat 2 eggs and 1 egg white together in a bowl. Drop balls into egg mixture. Re-roll in crumbs.
More about "shrimp potato balls recipes"
POTATO CROQUETTES WITH SHRIMP - KITCHEN …
From kitchenconfidante.com
Reviews 7Category AppetizerCuisine AmericanTotal Time 40 mins
FRIED SHRIMP BALLS (CHINESE RECIPE) - RASA …
From rasamalaysia.com
GARLIC ROASTED SHRIMP AND POTATOES
From hwcmagazine.com
SHRIMP BALLS - THIS OLE MOM
From thisolemom.com
SHEET PAN SHRIMP AND POTATOES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
POTATO BALLS WITH SHRIMP | TASTEMADE
From tastemade.com
DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY MAKLANO
From maklano.com
SHRIMP AND POTATO BALLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHRIMP STUFFED CUBAN POTATO BALLS | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
HOW TO MAKE LOADED SHRIMP BAKED POTATO - SEASONED TO TASTE
From seasonedtotasteblog.com
POTATO CHEESE AND SHRIMP BALLS RECIPE - YOUTUBE
From youtube.com
FRIED MASHED POTATO BALLS RECIPE - DELISH
From delish.com
THAI STYLE SHRIMP BALLS RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
TASTY - DEEP-FRIED SHRIMP POTATO BALLS FULL RECIPE:... - FACEBOOK
From facebook.com
POTATO SHRIMP BALL RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love