Fried Potato Balls
Healthy, because
Even smarter
Nutritional values
The potatoes in ball form are ideal as a satiating side dish for a balanced main meal. Due to their long-chain carbohydrates they keep hunger at bay for a long time. Egg yolk and parmesan also contribute to the protein supply.
To save the large amount of frying fat, you can also cook the potato balls in the oven until crispy. Also delicious: mix the breadcrumbs with freshly chopped herbs such as parsley. The balls go well with many main courses as a side dish.
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 2 egg yolks
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- freshly ground peppers
- freshly grated Nutmeg (freshly grated)
- vegetable oil (for frying)
- 100 grams breadcrumbs (for coating)
Preparation steps
Peel the potatoes and boil in salted water for about 30 minutes, until tender. Drain, rinse under cold water and press through a potato ricer. Mix the egg yolks and butter into the potatoes and work into a moldable dough, adding a bit of flour if too soft. Season with salt pepper and nutmeg.
Heat the oil to 170°C (approximately 340°F) in a large, heavy bottom pan. Fill a shallow dish with breadcrumbs. Scoop the potato mixture with an ice cream or cookie scoop into the breadcrumbs and roll to thoroughly coat. Carefully drop the balls into the hot oil and cook until golden brown. Drain on paper towels and serve hot.
