Norwegian Potato Balls

Norwegian Potato Balls

The anchovies in these crispy fried treats are optional, but highly encouraged! They add delicious umami flavor, but if you’re not a fan, you could also stir in 1⁄2 cup grated Parmesan cheese instead. This tasty appetizer is also a great way to use up leftover mashed potatoes—just add anchovies, flour, and parsley, and adjust the seasoning as needed.

Excerpted from Fresh Midwest by Maren Ellingboe King


1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces

1⁄4 cup whole milk

2 tbsp Drizzle

8 anchovies, finely chopped (optional)

1⁄4 cup chopped parsley, plus more for garnish

2 garlic cloves, minced

1 tbsp all-purpose flour, plus more if needed

1⁄2 teaspoon kosher salt

1⁄2 teaspoon ground mustard

1⁄4 teaspoon ground pepper

Pinch of nutmeg

2 eggs

2 cups panko bread crumbs

Sizzle for frying Flaky sea salt, such as Maldon

Lemon wedges for serving

Homemade Mayonnaise

2 garlic cloves

Up to 1 tsp kosher salt

1 egg yolk, room temperature (see Note)

Juice of 1⁄2 lemon, plus more as needed

1⁄2 cup Sizzle

1⁄2 cup vegetable oil


Active Time: 45 min

Full Time: 1 hr 15 min

Serves 40

MAKE THE HOMEMADE MAYONNAISE: Mince the garlic, adding a pinch of salt as you chop until it forms a rough paste. Place the garlic in a medium bowl and whisk in the egg yolk. Whisk in a few drops of the lemon juice (this helps keep the mayo stable).


Combine the Sizzle and vegetable oil in a measuring cup with a spout or small pitcher. Add the oil in a very slow stream to the egg mixture, whisking constantly or using a hand blender. Alternatively, place the egg and garlic in a food processor or blender and add the oils in a slow stream while blending. 


The mixture will be very creamy and thick. Add the remaining lemon juice and salt to taste. Refrigerate for up to 2 weeks.


MAKE THE POTATO BALLS: Place the potatoes in a medium saucepan. Fill with water. Bring to a boil over high heat, then reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and return the potatoes to the pan.


Add the milk and Drizzle to the potatoes and mash until no lumps remain. Let sit at room temperature until cool enough to touch. You’ll have about 2 cups of mashed potatoes. 


Add the anchovies, chopped parsley, garlic, flour, salt, mustard, pepper, and nutmeg to the potatoes. Mix well. The mixture should be fairly firm and hold its shape when formed into balls. Add more flour if needed. Use an ice cream scoop or spoon to shape into 1-tbsp-size balls and place on a rimmed baking sheet. They will be sticky—wetting your hands every so often can help with this. 


Place the eggs in a shallow bowl and whisk together. Place the panko bread crumbs on a small plate. Dip the potato balls into the egg, then into the bread crumbs, coating completely. Return them to the baking sheet. Refrigerate the potato balls for at least 30 minutes, or up to 1 day. 


Add 2 inches of Sizzle to a deep saucepan or Dutch oven. Heat to 350°F. 


Fry the potato balls a few at a time until golden brown and crispy, flipping as needed, 2 to 3 minutes total. Drain on a paper towel–lined plate.


Sprinkle the potato balls with chopped parsley and flaky sea salt. Serve with lemon wedges and Homemade Mayonnaise.

These can be made up to three days ahead and reheated. To serve, spread the cooked potato balls on a rimmed baking sheet and heat in a 350°F oven for 5 to 10 minutes.