Directions:
- Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
- Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
- In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
- Shape into small balls.
- Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
- Chill for 2 or more hours in the fridge.
- Remove from fridge.
- Heat the oil to 375 degrees; deep-fry until golden.
- ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.82 Kcal (1230 kJ) | ||
| Calories from fat | 130.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 22% | |
|---|---|---|---|
| Cholesterol | 116.45mg | 39% | |
| Sodium | 254.32mg | 11% | |
| Potassium | 596.83mg | 13% | |
| Total Carbs | 32.52g | 11% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 10.28g | 21% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.4mg | 13% | |
| Calcium | 162.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 137.63 Kcal (576 kJ) | ||
| Calories from fat | 61.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 22% | |
|---|---|---|---|
| Cholesterol | 54.55mg | 39% | |
| Sodium | 119.13mg | 11% | |
| Potassium | 279.57mg | 13% | |
| Total Carbs | 15.23g | 11% | |
| Sugars | 3.11g | 27% | |
| Dietary Fiber | 2.28g | 19% | |
| Protein | 4.81g | 21% | |
| Vitamin C | 3.6mg | 13% | |
| Vitamin A | 0.7mg | 50% | |
| Iron | 1.1mg | 13% | |
| Calcium | 76.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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