Colcannon Balls Recipe

Name: Colcannon Balls
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Yield: 16
Ingredients: 3 large (8 to 10 ounce) russet potatoes, peeled and cut into chunks; 2 cups chopped green cabbage or kale; 1/4 cup chopped green onions or leeks; 1/4 cup chopped fresh parsley; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons butter; 3/4 cup grated Parmesan cheese; 4 eggs divided; 1 cup dried Italian bread crumbs, divided; 2 tablespoons water; 2 1/2 to 3 cups vegetable oil for deep frying

Cook Time: 15 minutes

Ingredients

3 large russet potatoes, peeled and cut into chunks
2 cups chopped green cabbage or kale
1/4 cup chopped green onions or leeks
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
3/4 cup freshly grated Parmesan cheese
4 large eggs, divided
1 cup dried Italian bread crumbs, divided
2 tablespoons water
2 1/2 cups vegetable oil for deep frying

Directions

Step 1: Gather all ingredients to prepare for cooking.

Step 2: Place the potatoes in a large saucepan, add enough water to just cover them. Bring the water to a boil, then cover the pan and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and set aside.

Step 3: Meanwhile, place the cabbage in a covered saucepan with boiling water and cook until tender, about 6 minutes. Drain and set aside.

Step 4: Mash the cooked potatoes. Stir in the chopped green onions, parsley, salt, and pepper. Add the butter and drained cabbage, stirring until the butter melts and the mixture is well combined.

Step 5: Transfer the mashed potato mixture into a 10x15-inch baking pan and spread evenly. Place the pan in the refrigerator and chill until the mashed potatoes are completely cooled, about 1 hour.

Step 6: In a large bowl, combine the cooled mashed potato mixture, Parmesan cheese, 1/4 cup breadcrumbs, and 2 beaten eggs.

Step 7: For the egg wash, whisk together the remaining 2 eggs and 2 tablespoons of water in a small bowl. Place the remaining 3/4 cup breadcrumbs in a shallow dish.

Step 8: Form the mashed potato mixture into 16 balls (about 1/4 cup each). Dip each ball first in the egg wash, then in the breadcrumbs. Repeat the process by dipping again in the egg wash and breadcrumbs for an extra crispy coating.

Step 9: Pour 1 inch of vegetable oil into a large, heavy saucepan. Heat the oil over medium-high heat. When the oil is hot (350-365F / 175-185C), fry the potato balls in batches of 4, turning occasionally. Fry until both sides are deep brown and an instant-read thermometer inserted in the center reads 165F (74C), about 6 minutes.

Step 10: Once fried, place the potato balls on a paper towel-lined baking sheet to drain excess oil. Keep warm in a 200F (95C) oven until ready to serve.

Step 11: Serve the mashed potato balls hot and enjoy!

Alternative Cooking Methods

Baking Instructions: Preheat the oven to 400F (200C). Arrange the coated potato balls on a parchment-lined baking sheet. Lightly coat the balls with nonstick cooking spray. Bake for about 15 minutes, turning once, until browned and an instant-read thermometer inserted in the center reads 165F (74C).

Air Fryer Instructions: Preheat the air fryer to 400F (200C). Coat the potato balls with nonstick cooking spray. Place them in the air fryer basket and air fry for about 10 minutes, turning once, until golden brown and the internal temperature reaches 165F (74C).

Nutrition Facts (per serving)

Calories: 140
Total Fat: 8g (10% DV)
Saturated Fat: 2g (12% DV)
Cholesterol: 54mg (18% DV)
Sodium: 317mg (14% DV)
Total Carbohydrates: 13g (5% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 5g (10% DV)
Vitamin C: 5mg (5% DV)
Calcium: 69mg (5% DV)
Iron: 1mg (6% DV)
Potassium: 227mg (5% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Colcannon Balls Recipe

The Story Behind Colcannon Balls

Colcannon Balls are a modern twist on a classic Irish dish, colcannon, which traditionally combines mashed potatoes with cabbage or kale. The origins of colcannon trace back to Ireland in the 18th century, where it was considered a humble, everyday meal for rural families. Potatoes, being affordable and filling, were the central ingredient, while greens were added for flavor and nutrition. Colcannon Balls transform this comfort food into a handheld, crispy appetizer while preserving its traditional flavors.

Regional Variations and Local Touches

While colcannon is widely eaten throughout Ireland, regional differences influence the choice of greens and seasonings. In the north, kale is often preferred, whereas southern counties favor cabbage. Some regions add scallions or leeks for a milder onion flavor, while others incorporate parsley or chives for a fragrant finish. Colcannon Balls reflect these variations, allowing cooks to experiment with the types of greens and herbs used in the mashed potato mixture.

How Colcannon Balls Differ from Similar Dishes

Though similar to potato croquettes, Colcannon Balls are distinct in their combination of potatoes with greens and the dual breading technique, which gives them a golden, extra-crispy exterior. Unlike standard mashed potato balls, colcannon retains the earthy taste of cabbage or kale, giving each bite a unique balance of creamy and savory flavors. The addition of Parmesan cheese also provides a subtle sharpness, setting them apart from plain potato fritters or traditional croquettes.

Where Colcannon Balls Are Typically Served

Colcannon Balls are versatile and can be enjoyed in a variety of settings. They are popular as appetizers at Irish-themed celebrations, especially during St. Patricks Day. They also appear on pub menus, festive family gatherings, and casual dinner parties. Served hot with dipping sauces or a simple butter drizzle, these crispy morsels make an appealing starter or side dish for both traditional and contemporary meals.

Fun Facts About Colcannon Balls

Colcannon was traditionally associated with Halloween in Ireland, often hiding charms in the dish for fortune-telling games.
The name "colcannon" comes from the Gaelic cl ceannann, meaning "white-headed cabbage."
While frying adds extra crispiness, colcannon balls can also be baked or air-fried for a lighter alternative without compromising flavor.
In modern culinary twists, chefs sometimes fill Colcannon Balls with cheese or bacon to create new textures and flavors while keeping the dish rooted in tradition.
Colcannon Balls showcase the adaptability of Irish cuisine, proving that even simple ingredients like potatoes and cabbage can become a sophisticated, crowd-pleasing appetizer.

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FAQ about Colcannon Balls Recipe

Leftover Colcannon Balls should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat them in an air fryer for about 5 minutes at 375°F (190°C).

Yes, you can freeze Colcannon Balls. After forming the balls, place them on a baking sheet in a single layer and freeze until firm, about 2 hours. Once frozen, transfer the balls to a zip-top freezer bag and store them for up to 2 months. To cook from frozen, fry or bake them as usual, but add a few extra minutes to the cooking time.

While russet potatoes are ideal for their fluffy texture, you can use other varieties such as Yukon Gold potatoes, which will give a creamier texture. However, avoid waxy potatoes like red potatoes, as they do not mash well and may affect the texture of the Colcannon Balls.

Fry the Colcannon Balls in vegetable oil at a temperature of 350°F (175°C) to 365°F (185°C). This ensures a crispy exterior while keeping the interior warm and fluffy. If you don't have a thermometer, fry in small batches and check for a deep golden-brown color and an internal temperature of 165°F (74°C).

Yes, you can bake or air fry Colcannon Balls if you prefer a healthier option. For baking, preheat the oven to 400°F (200°C), arrange the balls on a parchment-lined baking sheet, and spray with nonstick cooking spray. Bake for 15 minutes, flipping halfway through. For air frying, preheat to 400°F (200°C) and air fry for 10 minutes, turning once, until golden brown and cooked through.

Yes, you can prepare the mashed potato mixture a day in advance and store it in the refrigerator until you're ready to form the balls and fry them. If you form the balls ahead of time, store them on a baking sheet in the fridge until you're ready to cook them.

Colcannon Balls make a great appetizer or side dish. Serve them with a dipping sauce like sour cream, garlic aioli, or a tangy mustard sauce. They also pair well with roasted meats, such as corned beef or grilled chicken.

If you don’t have fresh parsley, you can substitute with fresh chives, thyme, or a small amount of dried parsley. Fresh herbs will provide the best flavor, but dried parsley works in a pinch.