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Guyanese Potato Balls Recipe

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This recipe for Guyanese Potato Balls, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebekah Malina


Onion/garlic seasoning
1 small yellow onion
1 head of garlic, peeled
3-4 fresh or dried thyme leaves
3-4 wiri wiri peppers
1/4 cup water
(4-5 tbsp of seasoning is needed after blending)

Potato mixture
3 russet potatoes
5 tbsp onion/garlic/pepper seasoning
1/2 tsp ground geera (cumin)
1/2 tsp salt
1-2 scallions, thinly sliced
black pepper to taste

Pholourie batter

Make pholourie batter (find in Appetizers) and set aside.
Peel and chop potato into quarters. If using smaller potatoes, chop in half.
Boil in salted water. Drain when potato is cooked through, but still has a give to it.
Mash potatoes slightly then add salt, geera, scallions and 4-5 tbsp blended seasoning. Or add desired amount chopped onions, pepper, and garlic in place of the blended seasoning, Mix in well without over-mashing.
Roll potato mixture into balls and refrigerate for half hour.
Heat oil in deep pot for frying.
Drop potato balls a few at a time into pholourie batter, coating with a spoon.
Use spoon to drop into hot oil, fry until golden brown.

Number Of Servings:
Number Of Servings:
Approx. 16 Potato balls
Personal Notes:
Personal Notes:
If you have trouble with the batter sticking to the potato ball, roll the potato ball in flour then coat with the pholourie batter. You will probably have extra batter left over. It is hard to determine how much batter you would actually need for the potato ball, so either make more potato, or use the extra batter to make some pholourie. If you notice the potato seeping through the batter when frying, it is most likely because the potato was too soft and smooth. Test batter by frying one pholourie first. See if it has enough seasonings to your liking. Also use this as a test to see if the oil is ready. Use a pot deep enough so potato balls can swim around, if the oil is too shallow, the potato balls may turn flat and unevenly browned. I usually use my hands to fry the pholourie, but using a spoon works best for potato balls in particular because it keeps the balls coated. Using your hands to drop it into the oil might result in some batter coming off the ball.




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