A Great Appetizer: Crispy Potato Balls

I have a cooking tip on how to make crispy potato balls. Start by peeling three potatoes and shredding them. Wash the potatoes with water in a bowl and then drain them. Next, add a pinch of salt and 3-4 tablespoons (42 to 56 grams) of cornstarch to the potatoes, blend them in, and let it sit for ten minutes. Then, mix the shreds with your hands and shape them into small potato balls. To a pan, add 50 grams of vegan butter, five mashed cloves of garlic, and one tablespoon (14 grams) of flour and mix it well. Next, pour in 25 milliliters of water and 200 milliliters of soymilk into the pan and boil. Sprinkle in a pinch of salt, paprika, and some grated plant-based cheese. Add sunflower oil to a pan and then fry the potato balls until they are crispy on the outside and soft on the inside. Now, you can dip them into the creamy buttery mixture. This will be a great appetizer for your guests!

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