Simple potato balls, soft inside with a crispy crust outside, perfect for Christmas aperitivo. Easy-to-handle dough, ideal for cooking in an air fryer or in the oven.
Step 1 of 7: Boil the potatoes in salted water until soft.
Step 2 of 7: Drain the potatoes and mash them with a potato masher or a fork until you get a lump-free purée.
Step 3 of 7: Add 3-4 tablespoons of grated Parmesan, 1 egg and a pinch of salt to the purée; mix well.
Step 4 of 7: Incorporate 2-3 tablespoons of 00 flour or cornstarch to obtain a soft but workable dough; adjust the amount if necessary.
Step 5 of 7: Lightly oil your hands and form balls with the mixture.
Step 6 of 7: Cook: for the air fryer set 190°C for about 10 minutes; for a preheated oven at 200°C bake for about 15 minutes, or until golden and crisp.
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.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 7: Serve hot as a festive appetizer.
| Average values | Per serving108 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 606 kJ145 kcal | 561 kJ134 kcal |
| Fat | 4.36 g | 4.04 g |
| of which saturated fatty acids | 2.39 g | 2.21 g |
| Carbohydrates | 20.02 g | 18.54 g |
| of which sugars | 0.41 g | 0.38 g |
| Fibre | 1.2 g | 1.11 g |
| Protein | 6.92 g | 6.41 g |
| Salt | 0.19 g | 0.18 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. If you notice anything unusual, write to us at info@foodiecooklab.it.
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