Crispy Parmesan Potato Puffs
Crispy Parmesan Potato Puffs. Makes about 70 puffs.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 70
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 1 cup parmesan cheese grated
- 2 eggs lightly beaten
- 3 tablespoons unsalted butter
- 2 tablespoons green onions minced
- 3-4 cups bread crumbs
- 2 pounds russet potatoes or sweet potatoes
- Carbohydrate 2.46093461607143 g
- Cholesterol 39.3307142857143 mg
- Fat 4.09385930357143 g
- Fiber 0.177032583018712 g
- Protein 1.76224066964286 g
- Saturated Fat 2.34839257857143 g
- Serving Size 1 1 Serving (25g)
- Sodium 32.9668571428571 mg
- Sugar 2.28390203305272 g
- Trans Fat 0.354718167857144 g
- Calories 53 calories
Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes. Preheat the oven to 400 degrees. Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.
