Potato Lollipops


  • 1 medium russet potato
  • 1/4 yellow onion diced small
  • 1 clove garlic minced
  • 1 Tbsp olive oil
  • 1 egg
  • 2 Tbsp flour
  • 4 Tbsp water
  • 1/4 tsp dried rosemary chopped
  • 1/4 tsp dried oregano
  • 1/4 tsp salt and pepper
  • 1/4 tsp chili powder
  • 1/8 tsp red pepper flakes optional
  • 1/2 cup seasoned breadcrumbs


  • Bring small pot of water to boil. Add whole potato and cook for 20-30 minutes or until easily pierced with a fork.
  • Let cook and peel potato
  • Saute the onion and garlic in small pan with olive oil for 2-3 minutes. Let cool.
  • Grate potato into a bowl.
  • Mix in the egg, onion, garlic, rosemary, oregano, salt, pepper, chili powder and red pepper flakes.
  • Place mixture in refrigerator for up to an hour before frying.
  • In separate bowl mix flour and water to create a "slurry"
  • In another bowl add the seasoned breadcrumbs
  • Add corn oil to pan on medium low heat
  • Form the mixture into balls. One by one coat each ball in the slurry mixture and then into the breadcrumbs. Repeat this twice for each ball.
  • Slowly add the breaded balls into the oil for 2-3 minutes or until golden brown.
  • Place a toothpick in each one
  • Serve with a mustard sauce, ketchup or even a yogurt sauce.
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