These irresistibly crispy Greek potato balls (Patatokeftedes) deliver pure comfort in every golden-brown bite.
A beloved Mediterranean appetizer that combines fluffy mashed potatoes with fresh herbs and seasonings, then fried to perfection.
Ready in just 1 hour, these vegetarian delights yield 25 perfectly portioned bites that’ll vanish from your serving platter in minutes.
Whether served as a party starter or casual snack, these traditional potato balls bring a taste of Greek cuisine right to your table.
Ingredients for Patatokeftedes (Greek Potato Balls)
- Potatoes: 1kg/35 oz, perfect for creating the fluffiest base
- Kefalotyri Cheese: 100g/35 oz grated (or substitute with Regato/hard yellow cheese)
- Fresh Herbs: 2 tbsp chopped parsley or dill, adds wonderful aroma
- Seasonings: Salt, pepper, and optional pinch of dry mint
- Binding: 1 egg for the mixture
- Coating Ingredients:
– 1 beaten egg
– 200g/7 oz flour
– 200g/7 oz powdered breadcrumbs - Oil: Sufficient vegetable oil for frying
Step-by-Step Instructions
- Potato Preparation: Clean and peel potatoes, boil in cold water for 30 minutes until very tender
- Creating the Mix: Mash potatoes thoroughly, blend with cheese, herbs, egg, and seasonings
- Resting Period: Refrigerate mixture for 1-2 hours until firm enough to shape
- Shaping & Coating: Form into 25 balls, coat in flour, dip in egg, then roll in breadcrumbs
- Second Rest: Chill formed balls for 1 hour to set
- Frying: Cook in hot oil in batches until golden brown, drain on paper towels
- Serving: Serve warm with mustard or mustard-mayo sauce for best enjoyment
Cooking Tips for Perfect Potato Balls
Hey there! Getting these potato balls just right is super easy once you know a few tricks. Make sure your potatoes are really tender when boiling – you should be able to stick a fork through them easily.
When you’re frying, keep the oil nice and hot (around 350°F/175°C), and don’t crowd the pan.
This helps create that amazing golden-brown crust we’re all looking for! A good trick is to test one ball first – if it turns golden in about 2-3 minutes, your oil is at the perfect temperature.
Make It Your Own
These potato balls are so fun to customize! Instead of kefalotyri cheese, you can use Parmesan, Pecorino, or any hard cheese you love.
Want to add more flavor? Mix in some garlic powder, grated onion, or different fresh herbs like chives or basil.
You can also make them spicy by adding a pinch of cayenne pepper to the mix. The recipe is really forgiving, so feel free to play around!
Serving Ideas
While these potato balls are amazing with mustard or mustard-mayo sauce, you can try them with other dips too!
They’re great with tzatziki, garlic aioli, or even a simple ketchup. Want to make a meal of it? Serve them alongside a fresh Greek salad or as part of a mezze platter with olives, feta, and warm pita bread.
They’re perfect for parties too – just stick some toothpicks in them and watch them disappear!
Storage Tips
Made too many? No problem! Let your potato balls cool down completely, then store them in an airtight container in the fridge for up to 3 days.
To reheat, pop them in the oven at 350°F/175°C for about 10 minutes until they’re hot and crispy again.
You can also freeze them after cooking – just place them on a baking sheet, freeze until solid, then transfer to a freezer bag.
They’ll keep for up to 3 months. When you’re ready to eat, reheat them straight from frozen in the oven!
Fluffiest Potato Balls (Patatokeftedes)
Equipment
- Large saucepan
- Colander
- Non-stick pan
Ingredients
For the potato balls/ patatokeftedes
- 1 kg potatoes (35 oz.)
- 100 g kefalotyri cheese, or Regato or any hard yellow cheese, grated (35 oz.)
- 2 tbsps chopped parsley or dill
- 1 pinch dry mint (optional)
- 1 egg
For dredging
- 1 egg, beaten
- 200 g flour (7 oz.)
- 200 g powdered Breadcrumbs (7 oz.)
Instructions
- To prepare this potato balls recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this potato balls recipe the potatoes need to boil, until very tender.)
- Drain the potatoes in a colander, place them in a large bowl and mash them, using a fork or a masher. Add the rest of the ingredients, season with salt and pepper and blend to combine. Cover the bowl with some plastic wrap and place the mixture in the fridge for 1-2 hours, until firm enough to form the potato balls.
- Form the mixture into little potato balls (this mixture is enough for 25 potato balls) and dredge in some flour shaking off any excess. Dip them in the egg and dredge them in powdered breadcrumbs. Fridge the potato balls for 1 more hour.
- Fry the potato balls in a non-sticking pan with plenty of oil, until nicely colored and drain them on some kitchen paper. (Tips: Heat the oil until very hot and fry the potato balls in batches. If the surface of the pan is overcrowded then the temperature of the oil will decrease and your potato balls will not be crispy any more.)
- Serve the potato balls while still warm with some mustard (or mustard-mayo sauce) as a delicious starter. Enjoy!