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Prep Time:
25 mins
Cook Time:
15 mins
Chill Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
16
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Ingredients
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3 large russet potatoes, peeled and cut into chunks
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2 cups chopped green cabbage or kale
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1/4 cup chopped green onions or leeks
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1/4 cup chopped fresh parsley
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3/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons butter
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3/4 cup freshly grated Parmesan cheese
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4 large eggs, divided
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1 cup dried Italian bread crumbs, divided
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2 tablespoons water
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2 1/2 cups vegetable oil for deep frying
Directions
Gather all ingredients.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Place potatoes in a large saucepan and add enough water to just cover. Bring to a boil. Cover and cook until tender, about 15 minutes; drain.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Meanwhile, cook cabbage in boiling water in a covered saucepan until tender, about 6 minutes; drain.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Mash potatoes. Stir in onions and parsley and season with salt and pepper. Add butter and drained cabbage. Stir until butter is melted and mixture is well combined.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Transfer mixture to a 10×15-inch baking pan and spread out evenly.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Place pan in the refrigerator until mashed potatoes are fully cooled, about 1 hour.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Combine cooled mashed potato mixture, Parmesan cheese, 1/4 cup breadcrumbs, and 2 eggs in a large bowl.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
For egg wash, whisk together remaining 2 eggs and water in a small bowl. Pour remaining 3/4 cup breadcrumbs in a shallow dish.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Form mashed potato mixture into 16 balls (about 1/4 cup each), then dredge in egg wash followed by bread crumbs. Repeat dredging in egg wash and crumbs once more.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Pour oil 1-inch deep in a large, heavy saucepan and heat over medium-high.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Fry balls in the hot oil (350 to 365 degrees F or 175 to 185 degrees C ) in batches of 4, turning over until both sides are deep brown and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 6 minutes. Place fried colcannon balls on a paper towel-lined baking sheet and hold warm in a 200 degree F (95 degrees C) oven. Serve hot.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Baking Instructions
Preheat the oven to 400 degrees F (200 degrees C). Arrange coated balls on a parchment-lined baking sheet. Coat all sides of balls with nonstick cooking spray. Bake until browned and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), turning once, about 15 minutes.
Air Fryer Instructions
Preheat air fryer to 400 degrees F (200 degrees C). Coat all sides of balls with nonstick cooking spray. Arrange a few of the coated balls in the air fryer basket. Air fry until browned and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), turning once, about 10 minutes .
I Made It
Nutrition Facts (per serving)
140
Calories
8g
Fat
13g
Carbs
5g
Protein
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Nutrition Facts
Servings Per Recipe
16
Calories
140
% Daily Value *
Total Fat
8g
10%
Saturated Fat
2g
12%
Cholesterol
54mg
18%
Sodium
317mg
14%
Total Carbohydrate
13g
5%
Dietary Fiber
1g
4%
Total Sugars
1g
Protein
5g
10%
Vitamin C
5mg
5%
Calcium
69mg
5%
Iron
1mg
6%
Potassium
227mg
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
