[With Video]

Crunchy light and fluffy potato snacks. Prefect for kids lunch box and for teatime.

These mini cylinder shaped potato snacks are super crispy from the outside with a soft creamy Potato-carrot-cheese filling inside. It makes a nice appetizer for guests. They can be made fresh or kept frozen for later. I doesn’t take long to make them.

This type of potato snacks are readily available in supermarkets in the frozen section. It’s easy to grab them and keep in the freezer. But most of the time we are giving them to our children as a snack. And I’m sure many of us feel guilty about it as they are packed with preservatives. These are simple potato based snacks which stays well in the freezer and if finished on time, there’s no need for any sort of preservatives. That is why I like to make them at home.

Recipe Video: Crispy Potato Snacks

I have created a recipe video for making these easy Potato Snacks and have posted the video on my YouTube channel Bubli’s World Cuisine. It’s a step by step visual demonstration on how to make this crunchy creamy appetizer at home. To see the recipe in action from start to finish, please click on the video. And for a printable version of this recipe please check the recipe card at the end of the blog:

How to serve them?

There are many different ways these cute mini potato snacks can be served.

They work great as party appetisers, they are mini and that works best for party food.

Another great way is adding them in kids lunchboxes as side item. They love mini bite sized snacks. This snack gives them carbohydrates with veggies which works great for their diet too.

I love having them as snacks with tea. Deep fried snacks at teatime is just the perfect pair.

Additionally, I think they make a great snack item for kids Birthday parties. They stay crispy for a good many hours which makes them a great item for Birthdays.

How long do they stay fresh

The good news is they can be frozen. These potato snacks can be stored in the freezer for up to 3 months. The bad news is once they are fried, they stay crispy and fresh for around 4-5 hours. As they take only 5-7 minutes to fry, you can always fry them fresh before serving.

Ingredients

Potato: This is the key ingredient for this recipe. You should choose the ones which are creamy. Any potato good for making mashed potato should be good for this recipe.

Carrot: Adds colour to the snack and it’s also loaded with vitamins. I use one carrot around 50 g in weight.

Mozzarella Cheese: Cheese makes the snack extra creamy and boosts the taste. And for that job Mozzarella works great.

Corn Flour: A good amount of corn flour is used in this recipe. Corn flour works as a great binding agents and helps it stay in shape while frying.

Parsley: I have used Parsley for this recipe but you can use any herb of your choice.

Salt: Just a little salt is required.

Black Pepper: Adds flavour to the snack. Some kids may find Black pepper powder hot, in that case just skip it.

Garlic Powder: Adds flavour to the snack. I love the aroma of Garlic in my potato items but if you do not like the smell, you can skip using it.

Oil: Oil is used for both as a binder in the dough and also for deep frying. Oil used in the dough helps keep a great balance in the mixture.

Water: Water also helps the dough to get the right consistency.

Please Scroll down below to recipe box for measurements.

Top Tips for making them PERFECT every time:

Make sure there is no extra moisture on potatoes. Shake off excess water when removes boiled potatoes from water into a bowl.

Make sure to use the right creamy Potatoes.

Oil heat should be medium when you release them and also throughout the frying.

Coating with Corn flour will ensure they don’t break while frying.

HOW TO MAKE Crispy Potato Snacks:

Ingredients

450 g Potatoes (3 Medium)

1 Carrot

60 g Mozzarella Cheese

90 g Corn Starch

1 Tbsp Dried Parsley

1/2 tsp Salt

1/4 tsp Black Pepper Powder

1/4 tsp Garlic Powder

4 tsp Oil

40 ml Water

Instructions

First peel Potatoes, cut them in chunks and then boil them in water for 20 minutes. After that mash potatoes.

Next Grate carrot and then put all ingredients in to a bowl and mix together. 

A thick dough should form. Take a piping bag and put dough inside. Make half an inch round cutting.

Now pipe 1 inch sized dough on a tray and the using hands level the ends. Roll them in come corn flour and shake off excess.

Deep fry in medium heated oil for 5-7 minutes and enjoy hot!!

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