Potato Balls (Hot)
Golden brown on the outside, soft and spicy on the inside, Potato Balls (or Alu Balls) are a delightful snack or appetizer. Filled with flavorful mashed potatoes and fried to perfection.
Servings: 16 Pieces
Calories: 26kcal
Cost: $3
Ingredients
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
Instructions
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!
Notes
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg
