Colcannon Balls

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 large russet potatoes, peeled and cut into chunks
• 2 cups chopped green cabbage or kale
• 1/4 cup chopped green onions or leeks
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 3/4 cup freshly grated Parmesan cheese
• 4 large eggs, divided
• 1 cup dried Italian bread crumbs, divided
• 2 tablespoons water
• 2 1/2 cups vegetable oil for deep frying

Directions

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.

    

Recipe Reference

https://www.allrecipes.com/colcannon-balls-recipe-11691131

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