I’ve got a twofer for you guys today! A fried potato balls recipe and fried zucchini. First of all, let me say this, I’ve had a crazy busy month. I haven’t blogged in 3 weeks because of so many interruptions in my life. Life just happens and the first thing to take a backseat is my blog, unfortunately. Anywho, glad to get that out of the way and on these recipes.
Background on these recipes, last month you might have seen I wrote a review on Callaloo Box, be sure to check that out and also you’ll find a discount code for your own subscription box at the end of this post. The October box came with several sauces, mango chutney, and a batter for pholourie. Now for my Caribbean friends reading this, I am not a pholourie fan 🙂 so I wanted to utilize the batter in a different way and still be able to give the kids something enjoyable for lunch.
I hope you enjoy these recipes and let me know in the comments or message me on my Facebook page or Instagram.
Fried Potato Balls Recipe
- Pholourie Mix
- Potato Powder
- Garlic Powder
- Salt
- Red Pepper Flakes
- Margarine or Butter
- Oil (To Fry)
Instructions
- Prepare pholourie mix as directed on package.
- In a bowl add potato powder, garlic powder, salt, red pepper flakes, and margarine or butter.
- Mix well then take a spoonful and roll into balls. You can use an ice cream scoop to help keep each ball the same size.
- Add enough oil to cover balls half way in a skillet and heat at a medium to high temp.
- Take potato balls and dip them into the pholourie batter you made earlier until they are generously covered in the batter.
- Immediately add potato balls one at a time in the the hot oil and keep turning to get desired golden brown and crispness. Approx. 2-4 minutes.
- Remove from oil and drain into a paper towel to absorb excess oil.
Fried Zucchini
Basically, wash and slice the zucchini to the desired size and dip into the pholourie batter. Add to heated oil and voila! I also added some scallions to my batter for the zucchini.
Keep in mind you can use any batter for these recipes, make your own if you like. My mom tends to do that but I’m not a skillful cook as she is from the old country. She tends to make everything from scratch but sometimes the ingredients are hard to find in Minnesota. Another reason I personally love the idea of what the girls at Callaloo Box are doing. They make it so easy and convenient for us to get certain staple items like marinades, sauces, spices and more that we can’t find in a West Indian/Caribbean store.
Check out Callallo Box and if you’re signing up for their subscription box service, use KAMI5 to save $5 off your first box. You can also check out their Instagram here for featured recipes as well.
Alica says
November 3, 2017 at 1:37 PMOk, I love this post! I’ve never tried using pholourie batter for zucchini. What a great idea! Thanks Kami, giving it a try for the hoildays :).
Casey the College celiac says
November 1, 2017 at 2:35 PMI love zucchini and I love potatoes so how could this be anything but super scrumptious!?!
Kasia says
November 1, 2017 at 10:35 AMOh wow these look so yum. And easy to make. I’ll have to try making these.
Monee says
November 1, 2017 at 10:34 AMYum! I can’t wait to try!
Sam says
November 1, 2017 at 8:58 AMBookmarking this recipe for later… everything about this looks divine!
Sue says
November 1, 2017 at 8:25 AMA new twist! Thanks for these. Yum.