Country Recipe: Potato Balls (our version of Crochette di patate)1:30 AM
Our version, of course, had some major variations, but the family LOVED these.
Once the taters were cooked and drained, I added a couple tablespoons butter, one fresh egg, salt and pepper to taste, the green onions, and about 1/8 cup bread crumbs. I was guessing here -- no measurements! If you like the slightest bit of cheese, fresh shredded mozz works well.
The mixture was nice and stiff; I balled up the potatoes and rolled them in my leftover breadcrumbs seasoned with a bit of garlic salt.
Then they were off to the fryer! (I use veggie oil at about 400 degrees for just a few minutes.)
Here are my babies straight out of the fryer.
They were delish, and the cheese was gooey. (Hint: If you let them sit to lukewarm, they firm up even more and have a slightly deeper flavor.) You can also choose to lightly salt and pepper the outsides of the potato treats, if you feel that they need it.
Have you tried a similar recipe? I was thinking of adding crumbled bacon next time. What additions would you make?