Crispy Garlic Butter Potato Balls
Golden fried potato balls coated in a buttery garlic glaze with sesame seeds and herbs. The perfect bite-sized snack or appetizer ready in minutes.
Ingredients
Potato Balls
- 3 cups cooked potatoes mashed
- 1 cup cornstarch or flour for binding
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika optional
- Oil for frying
Garlic Butter Glaze
- 3 tbsp butter
- 2 cloves garlic minced
- 1 tbsp honey or sugar
- 1 tbsp soy sauce optional
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp chopped parsley or chives
Instructions
- Prepare the mixture: In a bowl, combine mashed potatoes, cornstarch, salt, pepper, garlic powder, and paprika. Mix until smooth and firm.
- Shape the balls: Roll the mixture into small, even-sized balls using your palms.
- Heat the oil: Preheat oil over medium heat until hot but not smoking.
- Fry the potato balls: Cook the potato balls until golden brown, turning occasionally. Remove and place on a wire rack or paper towel to drain.
- Make the glaze: In a pan, melt the butter. Add garlic, honey, soy sauce, and sesame oil. Simmer until slightly thickened.
- Coat: Toss the fried potato balls in the glaze until shiny and evenly coated.
- Finish: Sprinkle sesame seeds and herbs on top. Serve hot.
Notes
Tips & Variations
- Add chili flakes or cayenne for extra heat.
- Insert small mozzarella cubes for a gooey center.
- Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway.
- For a gluten-free version, use only cornstarch and gluten-free soy sauce (or omit soy sauce).
- Double fry the balls for maximum crunch.
Storage
- Refrigerator: Keeps for up to 3 days in an airtight container.
- Freezer: Freeze shaped, un-fried balls for up to 2 months.
- Reheat: Air fryer or oven for best crispiness. Avoid microwaving.