Description
These Cheesy Colcannon Balls are a delicious twist on the traditional Irish colcannon, combining creamy mashed potatoes, sautéed cabbage, and sharp cheddar cheese. Crispy on the outside and gooey on the inside, these fried potato bites make a perfect appetizer or snack for St. Patrick’s Day or any cozy gathering.
Ingredients
Scale
Potato Mixture
- 4 large russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 small green cabbage, shredded
- 4 green onions, finely sliced
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten (for coating)
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
For Frying
- vegetable oil for frying
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil and cook the peeled and cubed potatoes until tender, about 15 minutes. Drain and mash with unsalted butter until smooth.
- Sauté Cabbage and Onions: In a skillet, sauté the shredded cabbage in a little butter over medium heat until soft, about 5 minutes. Stir in the sliced green onions and cook for an additional 1 minute.
- Combine Ingredients: Add the sautéed cabbage and onions to the mashed potatoes along with sharp cheddar, Parmesan cheese, beaten egg, salt, and black pepper. Mix everything thoroughly until fully combined and then let the mixture cool slightly.
- Shape Balls: Using your hands or a spoon, shape the potato mixture into golf ball-sized balls and set aside.
- Prepare Coating Station: Arrange three bowls — one with all-purpose flour, one with beaten eggs for coating, and one with panko breadcrumbs mixed with garlic powder.
- Coat Balls: Roll each colcannon ball first in the flour, then dip in the beaten eggs, and finally coat evenly with the panko breadcrumb mixture.
- Fry the Balls: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry the coated colcannon balls in batches, turning occasionally, until they become golden brown and crisp, about 3 to 4 minutes per batch.
- Drain and Serve: Remove the fried balls with a slotted spoon and drain on paper towels. Serve warm for best flavor and texture.
Notes
- You can make the colcannon balls ahead of time and freeze them before frying for convenience.
- For extra flavor, add cooked bacon bits to the potato mixture.
- Using Irish cheddar gives a sharper, more authentic taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 3–4 balls
- Calories: 290
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 65 mg
