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. 1 Gather all ingredients.
2. 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. 3 Meanwhile, cook cabbage in boiling water in a covered saucepan until tender, about 6 minutes; drain.
4. 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. 5 Transfer mixture to a 10x15-inch baking pan and spread out evenly.
6. 6 Place pan in the refrigerator until mashed potatoes are fully cooled, about 1 hour.
7. 7 Combine cooled mashed potato mixture, Parmesan cheese, 1/4 cup breadcrumbs, and 2 eggs in a large bowl.
8. 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. 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. 10 Pour oil 1-inch deep in a large, heavy saucepan and heat over medium-high.
11. 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.

Nutrition per serving