These crispy golden Potato Balls, also known as Alu Balls, are a savory snack inspired by Indian and Caribbean flavors. Packed with spices and stuffed with mashed potatoes, these golden fritters make for a perfect appetizer or side dish that’s crunchy on the outside and soft on the inside. Dip them in your favorite sauce and enjoy the burst of flavors!
How to Make Potato Balls (Hot)
Start by boiling the potatoes in their skins until soft. Once they’re done, peel and mash them up in a large bowl. Add the finely chopped onion, garlic powder, cumin, chili powder (if you’re adding heat), and salt and pepper to taste. Mix everything together until well combined.
Next, shape the mashed potatoes into small balls—about the size of a golf ball. For the batter, combine ground yellow split peas with garlic powder, onion powder, salt, and pepper. Slowly add water to get a smooth, thick batter.
Heat the oil in a deep fryer or large saucepan. Dip each potato ball into the batter, ensuring it’s fully coated, then fry in hot oil until golden and crispy, about 4–5 minutes. Use a slotted spoon to remove the balls and place them on paper towels to drain. Serve these crispy, flavorful potato balls hot for the best taste!
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Potato Balls (Hot)
Ingredients Â
Forthe Potato Filling
- 1 lb medium-sized potatoes
- 1 small onion finely chopped
- ½ tsp garlic powder
- 1 tsp cumin powder
- Salt and pepper to taste
- ½ tsp chili powder optional
- ¼ cup flour for coating the balls
- Oil for deep frying
For the Batter
- ½ cup dry ground yellow split peas
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Water to adjust batter consistency
InstructionsÂ
Boil and Mash the Potatoes
- Begin by boiling the potatoes in their skins. Once they’re cooked through and the skins split open, remove them from the heat. Drain and allow them to cool slightly.1 lb medium-sized potatoes
- Peel off the skins and mash the potatoes until they have a smooth, dough-like texture.
Prepare the Seasoning
- Add the chopped onion, garlic powder, cumin powder, salt, pepper, and chili powder (if you want a little heat) to the mashed potatoes. Mix thoroughly to combine the flavors evenly.1 small onion, ½ tsp garlic powder, 1 tsp cumin powder, Salt and pepper to taste, ½ tsp chili powder
Shape the Potato Balls
- Take a small portion of the mashed potato mixture and roll it between your palms to form small balls, about 1–2 inches in diameter. Set aside.
Make the Batter
- In a bowl, combine the dry ground yellow split peas, garlic powder, onion powder, salt, and pepper.½ cup dry ground yellow split peas, ½ tsp garlic powder, ½ tsp onion powder, Salt and pepper to taste
- Gradually add water, mixing until the batter has a semi-soft consistency, similar to thick cream.Water
Coat the Potato Balls
- Roll each potato ball in dry flour, ensuring an even coating.¼ cup flour
- Next, dip each ball into the batter, fully covering the surface.
Fry the Potato Balls
- Heat the oil in a deep fryer or heavy saucepan to 365°F (185°C).Oil for deep frying
- Carefully lower the battered potato balls into the hot oil, frying a few at a time to avoid overcrowding.
- Fry until they are golden brown and crispy, about 4–5 minutes, turning them occasionally to ensure even cooking.
Drain and Serve
- Use a slotted spoon to remove the balls from the oil and place them on paper towels to drain excess oil.
- Serve hot as an appetizer or snack, and enjoy the crispy, flavorful goodness!
