Serves 1
Directions
- 1Boil peeled cutted potatoes until fork-tender. Drain well and mash until smooth.
- 2Mix mashed potatoes with cornstarch, garlic powder, onion powder, salt, black pepper, paprika, parmesan, and parsley.
- 3Combine until smooth and slightly sticky but shapeable.
- 4Take about 1 tbsp of potato mixture, flatten it in your palm, place a cube of gouda in the center.
- 5Roll into a smooth ball.
- 6Place the balls on a tray and refrigerate for 20–30 minutes.
- 7Heat oil in a deep pan to 170–180°C (340–355°F).
- 8Fry balls in batches until golden brown and crispy (about 3–4 minutes).
- 9Remove and drain on paper towels.
- 10While still hot, sprinkle with extra parmesan and fresh parsley.
Ingredients
- 650 g potatoes
- 5 tbsp cornstarch
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 100 g parmesan cheese, finely grated
- 1 tbsp fresh parsley, finely chopped
- Gouda cheese, cut into small cubes
- Vegetable oil (sunflower enough for deep frying)
- chopped parsley (for garnish)
- parmesan (for sprinkling)
- 0.5 cup mayonnaise
- 2 tbsp chili sauce like sriracha
- 0.5 tsp garlic powder
- 1 tsp lemon juice
- 1 pinch Pinch of salt and black pepper
Equipment
deep panpaper towelstray
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