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POTATO LOLLIPOP By Jumain iqbal

Jumain iqbal
Potato lollipop is a great evening snacks recipe. Serve these potato balls or potato lollipo with any sauces, condiments, this is going to taste awesome. Crunchy outer, and a softer inside, potato balls are great make ahead quick party appetizers.

Serves20 Servings

Cooking Time50 minutes

Meal TypeAPPETISER

View step by step

INGREDIENTS

  • 4 medium Potatoes Boiled, cooled, mashed
  • 1/2 cup Bread crumbs (brown or white)
  • 1 tsp onion powder or finely chopped fresh onion
  • 1 tsp garlic powder or ginger garlic paste
  • 1 tbsp coriander leaves finely chopped
  • 1/2 tsp cayenne pepper or red chilli powder
  • 1 tsp lemon juice
  • 1/2 tsp salt or as per taste
  • 1 tsp red chilli flakes optional
  • 1 tsp oregano or Italian mixed seasoning
  • 2 tbsp Refined flour for slurry
  • 2 tbsp Corn Starch for slurry
  • 1/2 cup Panko bread crumbs for coating
  • 1 cup Refined vegetable oil or canola oil for deep frying/ shallow frying

PREPARATION

  1. 1

    Take mashed potatoes in a mixing bowl.

  2. 2

    Add bread crumbs, onion powder, garlic powder, chilli powder, chopped coriander & salt.

  3. 3

    Mix them well.

  4. 4

    Keep in refrigerator to set for sometime. This helps in binding properly.

  5. 5

    Then greese your palms and take out small balls from the mixture.

  6. 6

    And roll it to a ball shape or any other shape of your choice.

  7. 7

    Make slurry by mixing refined flour, corn starch with 4 - 5 tbsp water. It should be of flowing consistency just for coating purpose.

  8. 8

    In the meanwhile take breadcrumbs in a plate. Add chilli flakes and oregano seasoning to it. Mix well.

  9. 9

    Dip the potato balls into the slurry and roll it on the panko breadcrumbs mixture.

  10. 10

    Repeat this for each ball and keep aside.

  11. 11

    Deep fry or shallow fry them till it turns golden and crisp.

  12. 12

    Serve hot with any dip of your choice.