Recipe by MescolaBene
Potato balls that are soft inside and crispy outside, prepared without breadcrumbs and cooked in an air fryer. They are ideal for a tasty aperitif or as an economical accompaniment that can easily be customized with your favorite spices.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Boil the potatoes in plenty of water until tender. Drain them carefully, let them cool slightly, and mash them with a fork or potato masher.
Step 2 of 6: Transfer the mashed potatoes to a bowl and add the grated Parmesan, cornstarch, salt, pepper, and a pinch of nutmeg.
Step 3 of 6: Mix until you obtain a soft but easy-to-work mixture. If the dough is too moist, incorporate a little more cornstarch.
Step 4 of 6: Take small portions of the dough and shape them with your hands into approximately 10–12 evenly sized balls.
Step 5 of 6: Arrange the balls in the air fryer basket, leaving space between them to promote even cooking.
Step 6 of 6: Drizzle with a little extra-virgin olive oil and cook at 200 °C for 15–20 minutes, turning them if necessary, until golden and crispy.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving101 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 498 kJ119 kcal | 492 kJ118 kcal |
| Fat | 1.86 g | 1.84 g |
| of which saturated fatty acids | 1.15 g | 1.14 g |
| Carbohydrates | 22.28 g | 22 g |
| of which sugars | 0.46 g | 0.46 g |
| Fibre | 1.4 g | 1.38 g |
| Protein | 3.92 g | 3.87 g |
| Salt | 0.11 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
