Crispy Potato Balls:

1. Form the potato balls:

• Take small portions of the potato mixture and roll them into balls (about the size of a golf ball). Set aside.

1. Coat the potato balls:

• Set up a coating station with three bowls: one with the flour, one with the beaten egg, and one with breadcrumbs.
• Roll each potato ball first in the flour, then dip it into the egg, and finally coat it with breadcrumbs. Make sure they’re well-coated.

1. Fry the potato balls:

• Heat oil in a deep pan or pot over medium heat. Once the oil is hot (about 350°F or 175°C), gently lower the coated potato balls into the oil.
• Fry in batches until they are golden brown and crispy, about 3-4 minutes per batch.
• Remove the potato balls from the oil and drain them on paper towels.

1. Serve:

• Enjoy your crispy potato balls with your favorite dipping sauce, like ketchup, sour cream, or a spicy mayo.

These are perfect as an appetizer, snack, or side dish! Let me know how they turn out if you give them a try.