Description
Irish comfort meets crispy indulgence in these Cheesy Fried Colcannon Bites, blending traditional potato mash with sharp cheddar and green onions. Perfectly golden and crunchy, you’ll savor each bite of this delightful appetizer that brings Dublin’s hearty flavors right to your plate.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) Yukon Gold potatoes (about 6-7), peeled and cubed
- 3 cups green cabbage (½ small head), finely chopped
- 1 block whole milk, low-moisture mozzarella cheese, cubed
Dairy and Seasoning Ingredients:
- ½ cup whole milk
- 2 tablespoons unsalted butter
- ¼ cup scallions (green parts only), thinly sliced
- ¼ cup fresh dill, chopped
- 3 garlic cloves, minced
- Kosher salt, to taste
- 2 tablespoons olive oil
Breading and Frying Ingredients:
- 1 cup all-purpose flour
- 4 eggs
- ¾ cup regular breadcrumbs
- ¾ cup panko breadcrumbs
- 3 cups neutral oil (for frying)
Dipping Sauce Ingredients:
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove
- ½ cup fresh parsley, stems removed
- ½ cup fresh dill, stems removed
- ½ cup scallion greens (from 3–4 scallions)
- Kosher salt, to taste
Instructions
- Boil potatoes in cold water until tender, approximately 15-20 minutes. Drain completely and mash with dairy ingredients until smooth and creamy.
- Incorporate chopped scallions, fresh dill, and a pinch of seasoning into the potato mixture, creating a fragrant base.
- Sauté shredded cabbage in olive oil over medium heat, allowing it to soften gradually and develop a golden, translucent texture.
- Introduce minced garlic to the cabbage, cooking briefly to release its aromatic qualities. Season with salt to enhance flavor.
- Fold the sautéed cabbage into the potato mixture, ensuring even distribution. Refrigerate the combined mixture for at least one hour to firm up and meld flavors.
- Whisk together sauce ingredients until uniformly blended, adjusting seasoning as needed. Chill until serving time.
- Prepare a workstation with flour-dusted parchment paper for assembling potato bites.
- Gently incorporate an egg into the chilled potato-cabbage mixture to enhance binding.
- Using floured hands, create small patties, inserting a cheese cube in the center and carefully encasing it with the potato mixture.
- Establish a three-stage breading station: seasoned flour, beaten eggs, and a mixture of breadcrumbs.
- Meticulously coat each potato ball through the breading process, ensuring complete and even coverage.
- Heat cooking oil to 300°F, maintaining a consistent temperature for optimal frying.
- Fry potato bites in small batches, rotating to achieve a uniform golden-brown exterior.
- Transfer fried bites to a paper towel to remove excess oil, then finish in a preheated 350°F oven for 5 minutes to guarantee melted cheese.
- Plate the crispy colcannon bites alongside the prepared herby dipping sauce, serving immediately while hot and crunchy.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the creamiest, fluffiest texture that holds together perfectly when forming potato balls.
- Chilling is Crucial: Refrigerating the potato mixture overnight helps bind ingredients and makes shaping easier, preventing balls from falling apart during frying.
- Cheese Melting Technique: Use semi-hard cheeses like cheddar or mozzarella
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 80 mg