POTATO BALLS

by

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

What You’ll Need:

  • 6 long potatoes
  • 3 garlic cloves
  • 1 sprig of thyme
  • salt and pepper
  • vegetable oil, for frying
  • a few sprigs of flat-leaf parsley, leaves finely chopped
  • 150 g (5 oz) fromage frais

What You To Do:

  • Peel the largest potato and cook it in boiling water with the garlic and thyme. Drain, peel the garlic and discard the thyme. Mash the potato and garlic together and season generously with salt and pepper. Leave to cool.
  • Preheat a deep-fat fryer to 170°C (335°F). Peel the remaining potatoes, then rinse and dry them. Shred them using a spiralizer. To keep the pieces as long as possible, turn the potatoes slowly and steadily.
  • Form the garlic mash into small balls. Wind the potato spaghetti around each ball.
  • Carefully plunge the balls, a few at a time, into the hot oil and cook until golden. Drain on kitchen paper.
  • In a bowl, stir the chopped parsley into the fromage frais. Season generously and serve this sauce with the potato balls.

Extracted from Super Spiralized by Orathay Souksisavanah and Vania Nikolcic (Hardie Grant, £7.99) Photography by Charlotte Lasceve

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