Crispy Potato Balls (Gluten-Free, Dairy-Free Option)

Fried till beautifully golden, these crispy potato balls are made with mashed potatoes and parmesan cheese for a cheesy snack, appetizer or side dish that the whole family will love! Totally gluten-free with a dairy-free option too. Go make a batch today!

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Amazingly Crispy Mashed Potato Balls

With an unbelievably golden brown and crispy exterior, and a flavorful and creamy mashed potato inside, these cheesy fried mashed potato balls are such a delicious appetizer and savory snack that everyone will be asking for seconds!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this crispy potato balls recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the potato mixture is just a matter of mixing the ingredients together, forming and chilling the balls and then deep frying them till beautifully golden and crispy.
• Totally Gluten-Free with Dairy-Free Option: The best part is that these potato cheese balls are totally gluten-free and can easily be made dairy-free too!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these crispy fried potato balls.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Mashed Potatoes: Since we are making mashed potato balls, mashed potatoes are a key ingredient. Make sure to use cooled mashed potatoes so it is easier to shape the mixture into balls.
• Parmesan Cheese: I recommend using freshly grated parmesan cheese for the best flavor. Alternatively, you may also use other hard cheeses such as pecorino romano or grana padano. If you are lactose intolerant, you can use grated dairy-free parmesan cheese instead.
• Cornstarch: Cornstarch works as a binding agent and helps to bind the ingredients together, so make sure to add it in. Alternatively, you may also use tapioca starch or arrowroot starch instead.
• Spices: I used a mix of garlic powder, smoked paprika, and ground black pepper to give these potato balls a boost of flavor. Alternatively, you may use whichever spices you enjoy (such as onion powder, Italian seasoning, etc.)
• Rosemary: I like serving these crispy potato balls with a few fresh sprigs of rosemary for a beautiful garnish. Alternatively, you may use other types of fresh herbs that you prefer instead.
• Frying Oil: I used vegetable oil for deep frying the potato balls (sunflower oil, canola oil or peanut oil will work).

How to Make Crispy Potato Balls:

Boil and Mash Potatoes: If you don’t already have mashed potatoes, start by peeling the potatoes and cutting them into large pieces in a large pot of salted water, boiling them until they are fork tender. Mash the potatoes with fork or a potato ricer and let them cool for 15 minutes.

Prepare Mashed Potato Mixture: In a large bowl, combine the mashed potatoes, grated Parmesan cheese, cornstarch, garlic powder, smoked paprika, salt, pepper (and any herbs if using).

Dish by Dish Tips/Tricks:

• Swap out Mashed Potatoes: If you prefer, you can substitute the mashed potatoes will equal quantities of mashed sweet potatoes, mashed butternut squash instead.
• Low Carb Alternative: For a low-carb option, use mashed cauliflower instead of mashed potatoes.
• Use Leftover Mashed Potatoes: In the recipe I include a step for cooking mashed potatoes, but if you have any mashed potatoes leftover from a previous meal, prep time for these fried potato balls will be even quicker!

Favorite Dips to Serve These Potato Bites With:

• Easy Garlic Aioli
• Creamy Tzatziki
• Sriracha Aioli
• Copycat Raising Cane’s Sauce

Gluten-Free Potato Recipes:

• Colcannon (Irish Mashed Potatoes)
• Creamy Mashed Potatoes
• Mashed Potato Waffles (Gluten-Free, Dairy-Free)
• Crispy Potato Latkes (Gluten-Free, Dairy-Free)
• Hash Brown Waffles (Gluten-Free, Dairy-Free Option)

Other Gluten-Free Appetizers You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Crispy Potato Balls (Gluten-Free)

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• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 30 balls 1x
• Diet: Gluten Free

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Description

Fried till golden, these crispy potato balls are made with mashed potatoes and parmesan cheese for a cheesy snack, appetizer or side dish that the whole family (especially the kids) will love! Totally gluten-free with a dairy-free option too. Go make a batch today!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups mashed potatoes (cooled)
• 1 cup grated Parmesan cheese
• 7 tablespoons cornstarch
• 1/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Few sprigs of fresh rosemary (optional)
• Salt and black pepper to taste
• Oil for deep frying

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Instructions

1. Boil and Mash Potatoes: If you don’t already have mashed potatoes, start by boiling the potatoes in a large pot of salted water and then peeling them once they are easily pierced with a fork. Mash the potatoes will a fork or potato masher and let them cool for 15 minutes.
2. Prepare Mashed Potato Mixture: In a large bowl, combine the mashed potatoes, grated Parmesan cheese, cornstarch, garlic powder, smoked paprika, salt, pepper (and any herbs if using), then mix until well combined and you get a homogeneous mixture.
3. Form Balls: Scoop out a tablespoon of the mashed potato mixture for each ball, then roll the mixture between the palms of your hands to get a ball. Repeat until the mixture is all used up.
4. Chill Balls: Place the balls on a tray and refrigerate for 10 – 20 minutes. This helps the balls to hold their shape when deep-frying them.
5. Fry Potato Balls: Heat oil in a deep pan or pot to 350F (175C). Fry the balls in batches (do not overcrowd the pan) for 2–3 minutes or until golden brown and crispy. Repeat until all the potato balls are fried.
6. Set Aside: Remove the fried mashed potato balls with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
7. Garnish and Serve: Sprinkle a bit of extra grated parmesan over the hot potato balls and serve them with sour cream or garlic aioli (or your dipping sauce of choice) or simply with fresh herbs.

Notes

Mashed Potatoes: Since we are making mashed potato balls, mashed potatoes are a key ingredient. Make sure to use cooled mashed potatoes so it is easier to shape the mixture into balls.

Parmesan Cheese: I recommend using freshly grated parmesan cheese for the best flavor. Alternatively, you may also use other hard cheeses such as pecorino romano or grana padano. If you are lactose intolerant, you can use grated dairy-free parmesan cheese instead.

Cornstarch: Cornstarch works as a binding agent and helps to bind the ingredients together, so make sure to add it in. Alternatively, you may also use tapioca starch or arrowroot starch instead.

Spices: I used a mix of garlic powder, smoked paprika, and ground black pepper to give these potato balls a boost of flavor. Alternatively, you may use whichever spices you enjoy (such as onion powder, Italian seasoning, etc.)

Rosemary: I like serving these crispy potato balls with a few fresh sprigs of rosemary for a beautiful garnish. Alternatively, you may use other types of fresh herbs that you prefer instead.

Frying Oil: I used vegetable oil for deep frying the potato balls (sunflower oil, canola oil or peanut oil will work).

• Prep Time: 15 mins
• Chilling Time: 15 mins
• Cook Time: 30 mins
• Category: Appetizers
• Method: Stovetop