Snowball Potatoes Gluten Free Revised

Delightfully light and crispy, these *Snowball Potatoes Gluten Free Revised* are the perfect bite-sized indulgence for any occasion. Crafted from creamy mashed Russet potatoes infused with Parmesan, mozzarella, and fresh parsley, these savory potato balls are coated in a gluten-free breadcrumb crust for a satisfying crunch. Each “snowball” is pan-fried to golden perfection, creating a delightful contrast between the crispy exterior and the soft, cheesy interior. With a mix of simple yet flavorful ingredients and an easy-to-follow process, this gluten-free recipe is ideal for appetizers, party snacks, or comfort-filled side dishes. Serve warm with a garnish of fresh parsley for an irresistible treat that’s sure to impress.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium-sized Russet potatoes
• 2 teaspoons Salt
• 3 tablespoons Unsalted butter
• 1 cup Parmesan cheese (freshly grated)
• 1 cup Mozzarella cheese (shredded)
• 2 tablespoons Fresh parsley (chopped)
• 1 cup White rice flour
• 2 large Eggs
• 1.5 cups Gluten-free breadcrumbs
• 0.25 cup Olive oil
• 1 teaspoon Ground black pepper

Directions

Step 1

Peel and chop the russet potatoes into even chunks.

Step 2

Place the potato chunks in a large pot, cover with water, and add 1 teaspoon of salt.

Step 3

Bring the water to a boil, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until fork-tender.

Step 4

Drain the potatoes and return them to the pot. Mash the potatoes until smooth.

Step 5

Add the unsalted butter, Parmesan cheese, mozzarella cheese, and chopped parsley to the mashed potatoes. Stir until well combined.

Step 6

Season the mixture with 1 teaspoon of salt and ground black pepper. Let it cool slightly.

Step 7

Using a spoon or your hands, shape the potato mixture into small balls about 1.5 inches in diameter.

Step 8

Set up three bowls for coating: one with the white rice flour, one with the lightly beaten eggs, and one with gluten-free breadcrumbs.

Step 9

Roll each potato ball in the rice flour, then dip it in the eggs, and finally coat it in the gluten-free breadcrumbs. Ensure an even coating.

Step 10

Heat the olive oil in a large skillet over medium heat.

Step 11

Fry the coated potato balls in batches until golden brown on all sides, about 2-3 minutes per batch.

Step 12

Remove the snowball potatoes from the skillet and place them on a plate lined with paper towels to drain excess oil.

Step 13

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(491.9g)

Amount per serving	% Daily Value*
Calories	1888.2

Total Fat 126.7g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 553mg	0%
Sodium 5578.4mg	0%
Total Carbohydrate 134.9g	0%
Dietary Fiber 4.7g	0%
Total Sugars 0.7g
Protein 46.9g	0%

Vitamin D 82IU	0%
Calcium 681.1mg	0%
Iron 4.6mg	0%
Potassium 448.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 10.0%

Carbs: 28.9%