Chili Garlic Potato Pops

INGREDIENTS

• 2 medium potatoes, boiled and mashed
• 1 medium potato, boiled and diced
• 1/2 cup corn flour (cornstarch will work)
• 8 - 10 garlic cloves, minced
• 1/2 tsp chilli flakes
• Salt - As required
• Refined oil - For frying

DIRECTIONS

1. Peel and boil 3 medium sized potatoes until fork tender.
2. Mash 2 of the potatoes.  Chop up the 3rd potato.
3. In a bowl add all ingredients (except the oil) and mix well until well combined.
4. Slightly grease your hands with oil and shape the mixture into cylindrical balls.
5. Freeze the potato balls for 15 - 20 mins.
6. Put some oil in a pot for frying. Heat the oil to medium heat.
7. Slowly drop the potato pops in oil and deep fry both sides until golden brown.
8. Relish the Yummy Chilli Garlic Potato Pops.

TIPS

• You can increase corn flour/starch if less crispy.
• You can make the potato pops and store in freezer for 2 -3 months.
• You can skip garlic if you do not like the taste of garlic. 
• You can add garlic powder instead of chopped garlic if you do not want to bite the chunks of garlic.

Curious about another variation?  Here is an air fried version tossed in garlic butter (see below). There is no need to freeze these.

1. Creating Potato Balls: Roll the mashed potato mixture into balls and place them in the air-fryer basket. Lightly spray the balls with cooking oil.
2. Air-Frying: Air-fry the potato balls at 390°F for 15-20 minutes until they turn golden and crispy. Shake the basket regularly for even cooking.
3. Preparing Garlic Butter: While the potato pops cook, make garlic butter.
4. Finishing: Once the potato pops are golden and crispy, transfer them to a bowl. Pour the melted garlic butter over the potato pops and toss them gently until coated.
5. Serving: Serve the Garlic Potato Pops immediately, pouring any remaining garlic butter over them for added flavor.

Garlic Butter: