Hard French Appetizer Condiment

Colcannon Balls

Name: Colcannon Balls
Prep time: 35 min
Cook time: 83 min
Total time: 118 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 russets potatoes , peeled and cut into chunks; 2 cups green cabbage or kale; 0.25 cups chopped green onions or leeks; 0.25 cups chopped fresh parsley; 0.75 teaspoons salt; 0.25 teaspoons ground black pepper; 2 tablespoons butter; 0.75 cups grated Parmesan cheese; 4 large eggs , divided; 1 cup talian bread crumbs , divided; 2 tablespoons water; 2.5 cups vegetable oil for deep frying

Total Time

1h 58m

35m prep · 83m cook

Servings

4 people

Rating

—

Difficulty

Hard

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If you are a fan of colcannon, you'll love this spin on the traditional Irish dish. All the flavors of colcannon turned into yummy fried appetizer balls with a crispy exterior and fluffy mashed potato interior. Serve with an herby sour cream sauce or mustard sauce for dipping.

Ingredients

3 russets potatoes , peeled and cut into chunks
2 cups green cabbage or kale
0.25 cups chopped green onions or leeks
0.25 cups chopped fresh parsley
0.75 teaspoons salt
0.25 teaspoons ground black pepper
2 tablespoons butter
0.75 cups grated Parmesan cheese
4 large eggs , divided
1 cup talian bread crumbs , divided
2 tablespoons water
2.5 cups vegetable oil for deep frying

Instructions

1

Gather all ingredients.
2

Place potatoes in a large saucepan and add enough water to just cover. Bring to a boil. Cover and cook until tender, about 15 minutes; drain.
3

Meanwhile, cook cabbage in boiling water in a covered saucepan until tender, about 6 minutes; drain.
4

Mash potatoes. Stir in onions and parsley and season with salt and pepper. Add butter and drained cabbage. Stir until butter is melted and mixture is well combined.
5

Transfer mixture to a 10x15-inch baking pan and spread out evenly.
6

Place pan in the refrigerator until mashed potatoes are fully cooled, about 1 hour.
7

Combine cooled mashed potato mixture, Parmesan cheese, 1/4 cup breadcrumbs, and 2 eggs in a large bowl.
8

For egg wash, whisk together remaining 2 eggs and water in a small bowl. Pour remaining 3/4 cup breadcrumbs in a shallow dish.
9

Form mashed potato mixture into 16 balls (about 1/4 cup each), then dredge in egg wash followed by bread crumbs. Repeat dredging in egg wash and crumbs once more.
10

Pour oil 1-inch deep in a large, heavy saucepan and heat over medium-high.
11

Fry balls in the hot oil (350 to 365 degrees F or 175 to 185 degrees C ) in batches of 4, turning over until both sides are deep brown and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 6 minutes. Place fried colcannon balls on a paper towel-lined baking sheet and hold warm in a 200 degree F (95 degrees C) oven. Serve hot.