Golden cripsy potato balls?

I had these potatoes at a wedding once. They were balls about the size of a small potato and the outside was golden and crispy with some seasoning. The inside was white and almost mashed potato like. Anyone know what these are called and how to make them? They were soo good.

Golden cripsy potato balls?
POTATO BALLS





1 c. mashed potatoes


1 egg, well beaten


1 tsp. salt


1/2 tsp. pepper


1/4 c. grated Parmesan cheese


2 tbsp. parsley flakes


Bread crumbs





Mix everything but only 1/2 bread crumbs. Roll into balls and roll in remaining bread crumbs. Fry in vegetable oil until brown.
Reply:|I worked in many restaurants, and all they are ............ canned new potatos deep fried with salt and oregano, Really!!
Reply:Courtney's answer sounds like mine and they would be scrumptious
Reply:never heard of them. sound good though!
Reply:We always have these at the holiday parties. Here's the recipe:





Crispy Creamy Potato Puffs





2 1/4 lbs baking potatoes, peeled and cut into 2-inch chunks


salt


1 large egg, beaten


1 tablespoon unsalted butter


2 tablespoons nonfat dry milk powder


2 tablespoons freshly grated parmigiano-reggiano cheese


1/2 cup all-purpose flour


1 pinch of freshly grated nutmeg


vegetable oil, for frying





Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.


Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.


Preheat the oven to 350°. In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.


When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.


MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying.
Reply:They are round tater tots, seriously. Or flat, whatever you prefer. If you have a Taco Johns near you order the Potato Ole's, that is what they are.





Ok, well I tried but hey thanks for the thumbs down all the same. Geez!!!!!!!!!!!!!!!!!!!! Reading the recipes they sure seem like a glorified tater tot to me. LOL And yeppers I have had potato balls at weddings before.
Reply:Shrimp And Potato Balls Recipe





1lb potatoes, diced


3T butter


2 egg yolks, beaten


2oz grated cheddar cheese


1T fresh chopped cilantro


6 scallions, finely chopped


1lb peeled shrimp, roughly chopped


1/2 t hot pepper sauce


salt %26amp; freshly ground pepper


all-purpose flour for coating


1 egg, beaten


1/2 cup dry bread crumbs


olive oil for frying





LIME MAYO:





3/4 cup mayonnaise


1T lime juice





Place potatoes in a saucepan, cover with cold salted water and boil. Simmer, covered, for 15 minutes until tender. Drain and mash with butter, egg yolks and cheese. Leave to cool. Stir in cilantro, scallions, shrimp, hot pepper sauce and seasoning. Form into 30 small balls and arrange on a greased baking sheet. Chill for 30 minutes. To make lime mayonnaise mix together mayo and lime juice. Set aside.





Roll shrimp balls in flour, then in beaten egg, then in bread crumbs. Heat frying oil and deep-fry balls in hot oil in batches for 5 minutes until golden brown. Drain on paper towels and keep warm while cooking remaining balls, then serve immediately with lime mayo.
Reply:With a vegetable scoop cut out little balls from large, pared, raw potatoes.


Let them soak for half an hour in very cold or ice water, to remove the starch.


Drain and dry on a cloth.


Then fry in hot fat for ten minutes in a frying-basket.


Drain well, season, and serve hot.


They may be garnished with chopped parsley.








OR





2 cups Potatoes, mashed


1/4 cup nonfat Dry Milk


2 cups Flour, divided


2 1/2 teaspoons Salt


Garlic or Onion powder, to taste, opt


4 cups boiling Water


Vegetable Oil for deep frying





Mix together milk, potatoes, 3/4 cup of the flour, and salt and seasonings, if desired. Add boiling water, beating vigorously until well blended. Use a tablespoon to form potatoes into 2-inch balls. Roll in flour and fry in hot oil. Cook until golden. Drain on paper towels.
Reply:In Italy, these are called "croche".... and they are basically deep fried mashed potato balls....sometimes they have mozzarella and prosciutto in the middle, sometimes just mozzarella and sometimes nothing.





YOu do have to start with a firm consistency of mash and then dip the in wet batter or dry.(they use both here).. then deep fry until golden brown.





I tried to find a recipe on allrecipes.com but, niente.