Deep-fried Shrimp Potato Balls
featured in Party Foods That Will Keep The Night Young
These deep-fried shrimp potato balls are the perfect appetizer for any occasion. The crispy exterior gives way to a creamy and savory filling that's sure to be a hit.
86% would make again
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min

Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Ingredients
for 15 balls
For the shrimp:
- 15 raw shrimps
- salt, for seasoning
- pepper, for seasoning
For the mashed potato:
- 3 russet potatoes
- 1 tablespoon butter
- 1 egg yolk
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 tablespoons flour, if the texture is too wet
Other ingredients:
- flour
- 1 egg
- panko breadcrumb
- oil, for frying
Nutrition Info
- Calories 89
- Fat 2g
- Carbs 12g
- Fiber 1g
- Sugar 0g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
- Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
- Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
- Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
- Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
- Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
- Let it cool down a bit, and then serve it right away with any kind of sauce.
- Enjoy!
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