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
- Gather all ingredients.
STEP 2
Place potatoes in a large saucepan and add enough water to just cover. Bring to a boil. Cover and cook until tender, about 15 minutes; drain.
STEP 3
Place potatoes in a large saucepan and add enough water to just cover. Bring to a boil. Cover and cook until tender, about 15 minutes; drain.
STEP 4
Mash potatoes. Stir in onions and parsley and season with salt and pepper. Add butter and drained cabbage. Stir until butter is melted and mixture is well combined.
STEP 5
Transfer mixture to a 10×15-inch baking pan and spread out evenly.
STEP 6
Place pan in the refrigerator until mashed potatoes are fully cooled, about 1 hour.
STEP 7
Combine cooled mashed potato mixture, Parmesan cheese, 1/4 cup breadcrumbs, and 2 eggs in a large bowl.
STEP 8
For egg wash, whisk together remaining 2 eggs and water in a small bowl. Pour remaining 3/4 cup breadcrumbs in a shallow dish.
STEP 9
Form mashed potato mixture into 16 balls (about 1/4 cup each), then dredge in egg wash followed by bread crumbs. Repeat dredging in egg wash and crumbs once more.
STEP 10
Form mashed potato mixture into 16 balls (about 1/4 cup each), then dredge in egg wash followed by bread crumbs. Repeat dredging in egg wash and crumbs once more.Fry balls in the hot oil (350 to 365 degrees F or 175 to 185 degrees C ) in batches of 4, turning over until both sides are deep brown and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 6 minutes. Place fried colcannon balls on a paper towel-lined baking sheet and hold warm in a 200 degree F (95 degrees C) oven. Serve hot.
BAKING INSTRUCTIONS
Preheat the oven to 400 degrees F (200 degrees C). Arrange coated balls on a parchment-lined baking sheet. Coat all sides of balls with nonstick cooking spray. Bake until browned and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), turning once, about 15 minutes
Air Fryer Instructions
Preheat air fryer to 400 degrees F (200 degrees C). Coat all sides of balls with nonstick cooking spray. Arrange a few of the coated balls in the air fryer basket. Air fry until browned and an instant read thermometer inserted in the center reads 165 degrees F (74 degrees C), turning once, about 10 minutes .
