Watch how to make vegetarian potato pops

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These vegetarian potato pops are a real treat and awesome party snack. Serve with a toothpick and turn them into a lollipop. The recipe is below!
Cooktop Cove
Vegetarian Potato Pops
40 minutes
15 minutes
55 minutes
3 pounds potatoes
7 cloves garlic, minced into paste
1 tablespoon ginger, minced into paste
1/4 bunch fresh cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1 lemon, zested and juiced, divided
1 teaspoon salt
Pepper to taste
1/4 cup flour
1/2 cup milk
Panko or regular plain breadcrumbs
2 to 3 cups canola/vegetable oil
1½ cups Greek yogurt
Juice of half a lemon
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
Pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Puncture potatoes with a knife. Bake them whole on a sheet pan for 20 minutes, until cooked all the way thorough. You should be able to pierce the center of the potatoes all the way through with ease once they're cooked. Remove from oven and cool.
While potatoes are cooling, make the dipping sauce. In a small bowl, combine the yogurt, half the lemon juice, 2 tablespoons cilantro, 1/2 teaspoon salt and pepper. Mix until everything is fully incorporated. Cover and set aside in the fridge.
Cut cooled potatoes in half; scoop out into a large bowl. Discard the skins. Add the garlic, ginger, 1/4 bunch cilantro, chili powder, coriander, cumin, paprika, lemon zest, half the lemon juice, 1 teaspoon salt and pepper. Mix well. With greased hands, roll into 1½-inch balls. Potato balls should be smooth with no cracks.
Fill a medium-size saucepan a little less than halfway full with vegetable or canola oil. Put on medium-high heat.
Whisk together flour and milk in a medium-size bowl. Be sure there are no lumps. The consistency should be similar to whisked eggs.
Put breadcrumbs on a plate. Roll each potato ball in the milk mixture. Drip off any excess. Immediately roll into breadcrumbs. You can reshape again to set the breadcrumbs.
In small batches, carefully drop into hot oil. Adjust the heat as needed, and flip potatoes when one side is golden brown.
Remove from oil with a slotted spoon. Place onto a plate lined with paper towels.
Insert toothpick into each ball, and serve with dipping sauce on the side.
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