Crispy Potato Balls

You can hide surprises inside these treats, such as olives, halved cherry tomatoes, or cubes of cheese.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 3 large eggs, separated
  • 1 3⁄4 cups finely grated Parmesan cheese, divided
  • 1⁄4 cup arrowroot starch
  • 1 tsp. salt
  • 1 Tbsp. chopped parsley
  • 1 1⁄2 cups boiled, riced potatoes
  • 2 cups oil


  • In a large bowl, beat together the egg yolks, 1 cup Parmesan cheese, arrowroot starch, salt, parsley, and potatoes.
  • In a small bowl, beat egg whites until stiff. Fold egg whites into potato mixture.
  • Form the mixture into balls about the size of large marbles. Roll in remaining Parmesan cheese. If balls are too soft, place on a cookie sheet in the freezer for a few minutes.
  • Bring oil to 375°F in a large pot or frying pan. Carefully add the balls and fry until well browned.
  • Drain on paper towels, and serve hot.