The double fry method is key to achieving the super crispy, thin crust without overcooking the interior of the ball.
Ingredients
- medium russet potatoes, peeled and: 4 piece (cut into 2-inch pieces)
- canola oil, for frying:
- rice flour: 0.25 cup
- cornstarch: 2 Tbsp
- kosher salt: 1 tsp
- seasoned salt (such as Lawry's®): 1 tsp
Metric Conversion
Stages of cooking
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Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
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While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
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Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
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Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
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Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
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Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
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Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately.
