Crispy Fried Mashed Potato Balls – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Peel the potatoes and cut into large cubes.

   PeelerKnifeCutting board
2. 2
   Cook the potatoes in salted water 20 minutes, until fully tender, and drain.

   StovePot
3. 3
   Return the potatoes to the hot pot, with the flame off, for 2 minutes, so the steam evaporates.

   Pot
4. 4
   Mash the potatoes with a masher until there are no lumps, and let it cool slightly.

   Masher
5. 5
   Mix the potatoes, cheese, egg, parsley, nutmeg, salt and black pepper in a bowl until even.

   Bowl
6. 6
   Refrigerate the mixture for 30 minutes, until it firms up and is easy to shape.

   Refrigerator
7. 7
   Shape the mixture into balls the size of a walnut, about 1 oz each.
8. 8
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
9. 9
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
10. 10
    Spread the crumbs on another flat plate.
11. 11
    Pass each ball at the coating stations, in order,, pressing lightly so the coating sticks on all sides.
12. 12
    Lift the balls out onto paper towels.

    ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

    💡Don't touch the balls while frying: if the coating opens, the melted cheese runs out into the oil.

    💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

    💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
13. 13
    Lift the balls out onto paper towels.

    Paper towels