Ingredients
Scale
- 4 large potatoes (preferably Yukon Gold or Russet)
- 1 small onion, finely chopped
- 1/2 cup shredded cheese (cheddar or your favorite)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for extra flavor)
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Oil for frying (vegetable or canola oil)
Instructions
- Peel and chop the potatoes, then boil them in salted water until tender, about 15 minutes. Drain and mash until smooth; set aside to cool slightly.
- In a large bowl, combine the mashed potatoes, chopped onion, shredded cheese, parsley, salt, pepper, and paprika. Add beaten eggs and flour; mix until well combined and the mixture is firm enough to shape.
- Shape small portions of the mixture into round, flat puffs or patties, ensuring they are compact.
- Heat oil in a deep skillet over medium heat. Fry the patties until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Notes
- For best results, use fresh, cooked potatoes for a richer flavor.
- Do not overcrowd the pan; fry in batches to keep the oil temperature consistent.
- Leftovers can be stored in an airtight container in the refrigerator for up to a day, or frozen for up to a month.
- Reheat in an oven or skillet for crispier results; avoid microwave reheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizers
- Method: Frying
- Cuisine: Japanese-inspired, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 puffle
- Calories: 220 kcal Kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg