how to make

Potato Balls

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In many cultures, including European and Latin American cuisines, variations of potato balls or croquettes are popular. These dishes often emerge as a way to utilize leftover potatoes and create tasty, portable snacks or sides. They're versatile and can be seasoned with a variety of herbs and spices, making them appealing to diverse palates.

Potato balls are particularly popular in countries like Spain, where they're known as "croquetas de patata," and in Latin American countries like Colombia, where they're called "papas rellenas." In these regions, they're enjoyed as street food, appetizers, or side dishes in family meals. The popularity of potato balls can be attributed to their delicious flavor, crispy texture, and the ease of making them with simple ingredients found in many households.

Image of dish Potato Balls


  • 350g Potatoes
  • 150g Carrots
  • 1/2 tsp Salt
  • 20g Green Onions
  • 1/5 tsp Black Pepper
  • 1/4 tsp Salt
  • 2 Eggs
  • 3 tbsp Corn Starch


  1. Cut the potatoes and carrots into small pieces.
  2. Mix the cut potatoes and carrots with 1/2 tsp of salt. Let sit for 15 minutes.
  3. Rinse the potatoes and carrots to wash off the salt. Squeeze out excess water.
  4. Dice the green onions.
  5. In a large bowl, combine potatoes, carrots, green onions, black pepper, and 1/4 tsp of salt.
  6. Crack the eggs into the bowl with the potato mixture.
  7. Add 3 tablespoons of corn starch. Mix well.
  8. Shape portions of the mixture into balls or small cylindrical shapes.
  9. Heat oil in a frying pan over medium-low heat.
  10. Carefully place the shaped potato balls into the hot oil.
  11. Fry the potato balls for about 8 minutes, turning occasionally, until golden brown and crispy.
  12. Remove potato balls from the oil and drain excess oil on a paper towel.
  13. Serve hot and enjoy your crispy potato snacks!