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Crispy Potato Balls, step by step on video
See how smooth to mash the potatoes, how to roll and crumb-coat each ball, and the golden brown colour to fry them to.
7:00 · Recipe video · Cooking with Siddhi
Crispy Potato Balls are golden, crunchy on the outside and soft and buttery inside. Boiled potatoes are mashed with butter, green chillies, black pepper, chilli flakes and coriander, bound with rice flour and corn flour, rolled into balls, coated in bread crumbs and fried. You may also know them as potato nuggets.
They are a quick snack I make for dinner parties, and they are just as good in a kids’ lunch box. Serve them hot with green chutney or tomato ketchup.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these potato balls
- Crunchy outside, soft inside: a golden bread crumb shell around a buttery, peppery potato centre.
- Simple ingredients: potatoes, butter, rice flour, corn flour and a few spices.
- Party and lunch box friendly: a quick snack for guests, and easy to pack for kids.
- Light on the plate: about 131 kcal per serving, with the recipe serving 4.
Ingredient notes
- Potatoes: use medium potatoes that are boiled and cooled, then grated so they mash finely.
- Butter: it is mixed into the mashed potatoes and gives the soft, rich centre.
- Rice flour and corn flour: together they bind the mixture so you can roll smooth balls.
- Bread crumbs: keep a bowlful ready for coating. Use as much as you need to cover every ball.
Crispy Potato Balls Recipe
Golden potato balls with a buttery, peppery centre, bound with rice flour and corn flour and coated in bread crumbs. A quick vegetarian snack for parties and lunch boxes.
Ingredients
- 4 medium potatoes, boiled and cooled
- 3 tbsp butter
- 4 to 5 tbsp rice flour
- 2 tbsp corn flour
- 1 tsp black pepper powder
- 3 to 4 green chillies, crushed
- 1/2 tsp red chilli flakes
- 1 tbsp fresh coriander, finely chopped
- Salt to taste
- Bread crumbs, for coating
- Oil for deep frying
Instructions
- Mash the potatoes. Peel the boiled potatoes and grate them so they mash finely.
- Add the butter. Add the butter and mix it well into the mashed potatoes.
- Season. Add the green chillies, black pepper powder, red chilli flakes and coriander leaves, and sprinkle salt to taste.
- Add the flours. Add the corn flour and rice flour, and mix everything together using a spatula.
- Set up for coating. Keep a bowl of bread crumbs and a plate ready.
- Shape and coat. Take a spoonful of the mixture, roll it between your palms into a smooth ball, coat it with bread crumbs and place it on the plate. Prepare the rest the same way.
- Heat the oil. Heat oil in a steel vessel and let it heat well.
- Fry. Gently place the potato balls in the oil.
- Cook until golden. Cook them well on a medium-high flame until golden brown.
- Drain. Take them out onto a plate lined with kitchen towel.
Nutrition Facts
4 servings per recipe
Serving size1 serving (¼ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 9 g | 12% |
| Saturated Fat 6 g | 30% |
| Cholesterol 23 mg | 8% |
| Sodium 190 mg | 8% |
| Total Carbohydrate 12 g | 4% |
| Dietary Fibre 1 g | 4% |
| Total Sugars 1 g | |
| Protein 1 g | |
| Vitamin A 292 IU | |
| Vitamin C 7 mg | 8% |
| Calcium 8 mg | 1% |
| Iron 1 mg | 6% |
| Potassium 20 mg | 0% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and how much oil the potato balls absorb while frying.
Recipe by Siddhi Panchal.
Tips for crispy potato balls
- Use boiled potatoes that have cooled, and grate them so the mash is fine and smooth.
- Roll each spoonful between your palms until it is a smooth ball before coating it in bread crumbs.
- Let the oil heat well, then fry on a medium-high flame until the balls are golden brown.
What to serve with Crispy Potato Balls
Serve them hot with green chutney or tomato ketchup as a party starter, or pack them in a lunch box. For a starter platter, add my Onion Rings, Sweet Corn Cutlets and Papad Potato Rolls.
Crispy Potato Balls FAQs
What holds potato balls together?
Rice flour and corn flour bind the mashed potato and butter mixture, so you can roll it into smooth balls.
Why should the potatoes be boiled and cooled?
The recipe uses boiled potatoes that have cooled, which are then grated so they mash finely before mixing.
How many does this recipe serve?
It serves 4, at about 131 kcal per serving.
Can I air fry potato balls?
This recipe is deep-fried, and that is the version I make at home. I have not tested an air-fried version yet, so I do not give air fryer timings here.
Are potato balls good for kids’ lunch boxes?
Yes. They work as a quick party snack and also as a lunch box snack for kids.
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