Potato Bombs: The Quick Recipe for a Delicious Lunch in No Time

Think you’ve had potatoes in all their forms? Think again! These potato bombs are a delicious way to use up leftover mashed potatoes. The dough is made with mashed potatoes, semolina, cheese, and eggs. Once shaped into disks, they’re topped with ham and cheese and fried until golden and crispy. It’s easy to customize the recipe based on the ingredients you have on hand, so be sure to check out our tasty recommendations below! They make a great appetizer or snack and can be served with a dip of your choice. Simple to make and oh-so-flavorful, they’re perfect for a quick snack!

Advice:

For extra soft potato bombs, mash the potatoes with a potato masher. Don’t use a food processor, as this will overprocess them and make them sticky. Alternatively, you can grate the cooked potatoes using the large holes of a box grater.
Don’t overheat the oil, or the potato bombs will brown too quickly before the cheese melts. Use a thermometer to heat the oil to about 350°F. Don’t overcrowd the pan, or the oil may cool too quickly.

For extra creaminess, add a teaspoon of cream cheese to each crepe, along with the ham and cheese.
For a vegetarian variation, brown the mushrooms and let them cool. Mix them with fresh thyme and use them for the topping, along with the cheese.
How to Store Potato Bombs: Store leftover potato bombs in the refrigerator for up to 3 days. Reheat them in the air fryer or oven (to make them crispy). You can also reheat them in the microwave, but they won’t stay crispy.

Can I make potato bombs in the Airfryer? Yes, you can make these pancakes in the Airfryer. Place them in the Airfryer basket and spray generously with cooking oil. Bake for 15 minutes at 200°C, turning halfway through, until golden and crispy.

Can I make this in advance? Potato bombs are great served fresh, while they are still hot and crispy. While they are cooking, you can keep them warm in the oven at 100°C. You can also make the dough, cut out disks and assemble them in advance, then fry them just before serving.

What to Serve with Potato Bombs: Serve these delicious potato bombs with your favorite sauce. They will work with ketchup, sweet chili sauce, mayonnaise, barbecue sauce, or ranch dressing.

Guidelines:

Bring water to a boil, add potatoes and cook until tender.
Mash the potatoes, add the semolina, cheese, salt, pepper, parsley, baking powder and egg.
Mix ingredients until smooth.
Knead the dough, then wrap it in plastic wrap and let it cool for 15 minutes.
Roll out the dough into a thin sheet, then cut out discs with a diameter of 10 cm.
Brush the dough discs with water, then cover them with ham and cheese.
There are two ways to close the discs. To get a half-moon shape, fold the disc in half, sealing it with a little water. To get a round shape, overlap another disc with the filled disc, sealing it with a little water.
Fry the pancakes in hot oil until golden brown and cooked through.
Serve and enjoy!