Gluten-Free Parmesan and Parsley Potato Balls
I make these potato balls with Parmesan, parsley and finely diced prosciutto, then double crumb them for crunch. The description gives both an air-fryer and a deep-fryer finish.
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Preheat the oven to 180°C. Prick the potatoes all over and put directly on a wire rack. Bake for 35–45 minutes, depending on size, until a fork slides all the way through.
Ingredient swaps
Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.
Why this recipe works
A coating needs even contact with the food and oil at the temperature in the method. Work in manageable batches so you can watch the colour and centre of each piece.
Plan the chilling stage
The potato mixture needs its stated 30-minute fridge rest before crumbing. Keep that in the plan as well as the cooking time.
These can be made in batches and frozen. Do not assume frozen balls will need the same cooking time as freshly prepared balls; check they are hot through the centre.
For more help, browse Kitchen Skills and gluten-free label guidance.
Method
- Preheat the oven to 180°C. Prick the potatoes all over and put directly on a wire rack. Bake for 35–45 minutes, depending on size, until a fork slides all the way through.
- Cool for about 5 minutes. Halve the potatoes, scoop out the flesh and pass through a ricer into a bowl. A masher is the alternative given here.
- Allow to cool slightly. Add the prosciutto, parsley, garlic, Dijon mustard, Parmesan, egg, 1 tablespoon gluten-free breadcrumbs, salt and pepper. Mix until combined.
- Roll into evenly sized balls, put on a lined tray and refrigerate for 30 minutes to firm up.
- Set out three bowls: seasoned gluten-free flour, whisked eggs and gluten-free breadcrumbs. Coat each ball in flour, egg and breadcrumbs. For the double coating here, dip back into egg and breadcrumbs.
- Return the coated balls to the lined tray until ready to cook.
- To air fry, lightly spray with oil and cook at 180°C for 12–16 minutes, until golden and heated through. I suggest spraying with oil as needed for even colour.
- Alternatively, deep fry in oil at 170°C until golden and hot in the centre. No deep-frying duration is supplied.
- Serve as a snack, side or with the grilled meat and dipping-sauce suggestions here.
Watch Me Make This
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