Name: Garlic Knots Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: All-purpose flour, 3 cupsActive dry yeast: 1 packet (about 2 1/4 teaspoons)Warm water, 1 cupOlive oil: 2 tablespoonsSalt: 1 teaspoonSugar: 1 teaspoonGarlic: 4 cloves, mincedUnsalted butter: 1/2 cup (1 stick)Italian seasoning: 1 teaspoonFresh parsley: 2 tablespoons, choppedGrated Parmesan cheese (optional) for topping

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 snack ideas – Recipesimade https://recipe.corammerswork.com Tried, tasted, and shared Mon, 30 Mar 2026 17:53:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.5 https://recipe.corammerswork.com/wp-content/uploads/2026/04/RECIPIESimade-1-e1711614840209-150x150.webp snack ideas – Recipesimade https://recipe.corammerswork.com 32 32 Garlic Knots Recipe https://recipe.corammerswork.com/garlic-knots/ https://recipe.corammerswork.com/garlic-knots/#respond Mon, 30 Mar 2026 17:53:07 +0000 https://recipesimade.com/?p=2586 There’s nothing better than sinking your teeth into a warm, fluffy garlic knot straight from the oven. These delectable dough twists, loaded with savory garlic and aromatic herbs, are a mainstay in Italian cuisine and popular among foodies all over the world. Join me on a gastronomic trip as we discover how to make the ideal garlic knots.

ABOUT GARLIC KNOTS

Enticing aromas of freshly made bread and garlic fill the air as you walk into a busy Italian trattoria. The sight of golden-brown dough knots gleaming with melted butter and specks of fragrant herbs captures your attention right away. With each bite, you get a symphony of flavors: the buttery richness of the dough, the sharp kick of garlic, and the subtle herbaceous notes that dance on your tongue. In this post, we’ll look at how to make the best garlic knots, from making the ideal dough to flavoring it with delicious garlic and herbs. Whether you’re a seasoned chef or a home cook looking to improve your bread-baking talents, prepare to embark on a culinary trip that will leave your taste buds tingling and your guests wanting more.

Cooking time

Preparation time 15 minutes

Cooking time 10-12 minutes

Total time 25-27 minutes

Equipment

Mixing bowl

Measuring cups or spoons

Rolling pin

Baking sheet

Parchment paper or silicon baking mat

Pastry brush

Knife or pizza cutter

Small Saucepan or Microwave-safe Bowl (for melting butter)

Garlic Press or Minced Garlic

Oven

Ingredients

To make garlic knots, you will need the following ingredients:

All-purpose flour, 3 cups
Active dry yeast: 1 packet (about 2 1/4 teaspoons)
Warm water, 1 cup
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Sugar: 1 teaspoon
Garlic: 4 cloves, minced
Unsalted butter: 1/2 cup (1 stick)
Italian seasoning: 1 teaspoon
Fresh parsley: 2 tablespoons, chopped
Grated Parmesan cheese (optional) for topping

How to make delicious garlic knots

Here’s a thorough recipe for producing excellent garlic knots:

Prepare the dough

To prepare the dough, combine 3 cups of all-purpose flour, 1 packet of active dry yeast, 1 teaspoon salt, and 1 teaspoon sugar in a large mixing basin.

Make a well in the center of the dry ingredients and add 1 cup warm water and 2 teaspoons olive oil.

Stir the ingredients until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for 5–7 minutes, or until smooth and elastic.

Let the dough rise

To let the dough rise, place it in a lightly oiled basin, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

Make the garlic butter mixture

While the dough rises, warm 1/2 cup unsalted butter in a small saucepan over low heat.

Melt the butter and stir in 4 cloves minced garlic, 1 teaspoon Italian spice, and 2 tablespoons chopped fresh parsley.

Cook for 1-2 minutes, stirring frequently, until the garlic is aromatic. Remove from heat and set aside.

Shape the dough

To shape the dough, punch it down after it doubles in size to release air bubbles.

Divide the dough into equal halves and roll each into an 8–10-inch-long rope.

Tie each rope into a knot and lay on a baking sheet lined with parchment paper, spacing them evenly apart.

Just before baking, thoroughly coat the knots in delicious garlic herb butter. To make the butter mixture, simply melt butter and combine it with fresh minced garlic or garlic powder, as well as a dry herb blend such as oregano, basil, and parsley. If you don’t have Italian seasoning on hand, make your own by combining these separate dry herbs. Before placing them in the oven, brush this aromatic mixture over the knots to infuse them with delicious flavor.

Bake the garlic knot

Preheat the oven to 375°F (190°C).

Brush the tops of the garlic knots liberally with the garlic butter mixture.

Bake for 15-20 minutes in a preheated oven, or until the knots are golden brown and fully cooked.

Finally, add toppings

Remove the garlic knots from the oven, and brush with any remaining garlic butter mixture.

You can sprinkle grated Parmesan cheese over the knots for extra flavor.

Tip: Set aside a portion of the garlic butter to brush on the knots right after they come out of the oven. Consider topping with a sprinkling of fresh Parmesan cheese and chopped parsley for an added flavor boost. While the parmesan and parsley are optional, they make excellent garnishes that complement the overall flavor of the garlic knots.

Serve and enjoy

Allow the garlic knots to cool briefly before serving.

Serve warm as an appetizer, a side dish, or a snack, with optional marinara sauce for dipping. Follow these procedures, and you’ll have a batch of delicious homemade garlic knots ready in no time!

Tips for Success

Use High-Quality Ingredients: For the finest flavor, use fresh garlic, olive oil, and herbs.

Proper Dough Consistency: To produce soft and fluffy garlic knots, knead the dough until it is smooth and elastic.

Allow Enough Rising Time: To guarantee light and airy knots, allow the dough to rise in a warm, draft-free area until it has doubled in size.

Prevent Stickiness: Lightly flour the work surface and hands to keep the dough from sticking while shaping the knots.

Uniform Knot Size: Divide the dough into equal sections to achieve uniform baking and texture.

Brush the knots liberally with garlic and herb butter before baking to infuse them with flavor.

Consider Customizing: You can change the seasoning blend to your liking or add extra toppings like grated Parmesan cheese for more flavor.

Serving suggestions with a garlic knot

Marinara Dipping Sauce: Serve your garlic knots beside a bowl of warm marinara sauce for dipping. The juicy tomato flavor blends perfectly with the garlicky knots.

Caesar Salad: Serve your garlic knots alongside a crisp Caesar salad. The crunchy romaine lettuce, savory Caesar dressing, and garlic knots make for a delicious supper.

Create a lovely antipasto tray with cured meats, cheeses, olives, and roasted veggies. Add garlic knots to the dish for a delicious garnish.

Soup: Serve garlic knots with a warm bowl of tomato basil or minestrone. The breadsticks are ideal for dipping into the soup, adding flavor and texture to every meal.

Cheese Plate: Arrange a selection of cheeses, crackers, fruits, and nuts on a platter. Add some garlic knots for a delicious twist on a classic cheese plate.

Pasta Dish: Pair your garlic knots with your favorite pasta dish, such as spaghetti with marinara sauce or fettuccine Alfredo. You can use the garlic knots to absorb any excess sauce on your plate.

Charcuterie Board: Create a charcuterie board featuring an assortment of cured meats, cheeses, bread, and condiments. For a flavorful addition that guests will love, add garlic knots to the board.

How to store garlic knots

To keep garlic knots, let them cool fully at room temperature. Once chilled, store the garlic knots in an airtight container or resealable plastic bag. Seal the container tightly to prevent air from entering, which can cause the knots to go stale faster. Store the container in a cold, dry location, such as a pantry or cupboard. Avoid storing garlic knots in the refrigerator as the moisture will make them soggy. Garlic knots can last up to 1–2 days at room temperature if stored properly. If you need to keep them longer, freeze them for up to a month. Just thaw and reheat before serving.

FAQS

What exactly are garlic knots?

Garlic knots are a sort of breadstick formed from pizza dough that is knotted, cooked till golden brown, and coated with garlic, olive oil, butter, and herbs.

Can garlic knots be frozen?

Yes, garlic knots can be frozen. Once baked and cooled, place in an airtight container or freezer bag and freeze for up to a month. Simply bake them in a preheated oven until warmed through.

Are garlic knots vegan?

The ingredients required to make garlic knots determine whether they are vegan. Vegan pizza dough typically makes traditional garlic knots, but the garlic butter sauce may contain dairy. To make vegan garlic knots, brush with dairy-free butter or olive oil.

How long can garlic knots stay fresh?

Garlic knots are excellent when eaten right out of the oven. They will keep fresh at room temperature for 1-2 days if stored in an airtight container. After that, they may become stale, but you can revive them by reheating them in the oven for a few minutes.

Can I customize garlic knots with different toppings?

Absolutely! You can customize garlic knots with various toppings, such as grated cheese, crushed red pepper flakes, chopped herbs, or even a sprinkle of Parmesan cheese, before baking for added flavor and texture.

Final Thoughts

Garlic knots are more than simply breadsticks; they are a delectable blend of airy dough, pungent garlic, and savory herbs. Garlic knots, whether served as an appetizer, side dish, or snack, have a way of uniting people with their seductive aroma and comforting flavor. Whether you make them from scratch at home or get them from your favorite pizza, each bite reminds you of the simple pleasures in life. So, the next time you eat garlic knots, savor the moment, share them with loved ones, and be grateful for the happiness they bring to the table. After all, the basic garlic knot has something very unique to offer.

Garlic Knots Recipe

Recipe by adm_recipeCourse: appetizerCuisine: Italian

Servings

12-14

servings

Prep time

minutes

Cooking time

minutes

Calories

140-179

kcal

Ingredients

All-purpose flour, 3 cups
Active dry yeast: 1 packet (about 2 1/4 teaspoons)
Warm water, 1 cup
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Sugar: 1 teaspoon
Garlic: 4 cloves, minced
Unsalted butter: 1/2 cup (1 stick)
Italian seasoning: 1 teaspoon
Fresh parsley: 2 tablespoons, chopped
Grated Parmesan cheese (optional) for topping

Directions

Make Dough
Mix flour, yeast, salt, and sugar. Add warm water and olive oil, mix into dough, then knead until smooth
Let it Rise
Cover and let the dough rise in a warm place for about 1 hour until doubled.
Prepare Garlic Butter
Melt butter, add garlic, herbs, and parsley. Cook briefly until fragrant.
Shape Knots
Punch down dough, divide, roll into ropes, and tie into knots. Place on lined baking tray.
Brush & Bake
Brush with garlic butter and bake at 375°F (190°C) for 15–20 minutes until golden.
Finish & Serve
Brush with remaining garlic butter and sprinkle Parmesan if desired.

Recipe Video

Notes

Use warm (not hot) water to activate yeast properly
Let dough rise in a draft-free warm spot for best texture
Don’t overcook garlic, it can turn bitter
Brush garlic butter before and after baking for maximum flavor
Add Parmesan right after baking so it melts slightly
For extra softness, cover knots with a cloth right after baking

]]> https://recipe.corammerswork.com/garlic-knots/feed/ 0 Crispy Fried Mashed Potato Balls: A Golden Snack That You’ll Want to Have Every Day https://recipe.corammerswork.com/crispy-fried-mashed-potato-balls/ https://recipe.corammerswork.com/crispy-fried-mashed-potato-balls/#respond Fri, 14 Nov 2025 10:43:29 +0000 https://recipesimade.com/?p=2447 These crispy, fried mashed potato balls would be comfort food with a crunch. These crispy fried mashed potato balls are warm, golden and fluffy on the inside. They are a snack that makes everyone ask, “What are they?”

The first time I made these, it was on a cold evening and I had leftovers from dinner. Instead of reheating the potatoes, I rolled some into balls and added cheese. Then, I fried them. As soon as they hit the hot oil, the sizzle filled my kitchen and the buttery smell made everyone gather. This recipe transforms something simple into something memorable.

Why This Recipe works

Crispy outside and creamy inside: A perfect texture contrast that makes every bite irresistible.
Simple ingredients with big flavor: The pantry staples of potatoes, cheese and breadcrumbs combine to make a snack that tastes gourmet.
Party-approved and kid-friendly: Everyone enjoys finger foods, and they are ideal for sharing.
Use leftovers to your advantage: Enjoy pure comfort with no food waste.
Endless Variations: You are free to stuff, spice or sauce them however you want!

Does This Recipe Look Healthy?

crispy, fried mashed potatoes can be made lighter by making a few changes. You can air-fry them or bake them instead of frying them. You’re still getting a lot of goodness from potatoes, as they are naturally high in potassium, fiber and vitamin C.

If you want a healthier version of your favorite food:

Air-fry for 10-12 mins at 400degF.
Add whole-wheat flour to breadcrumbs to increase fiber.
Use part-skim or no cheese in the filling.

Ingredients

You’ll find everything you need to make 16-18 mashed potatoes balls .

2 cups mashed potatoes (cold, leftover works best)
1 cup shredded mozzarella or cheddar cheese
1 large egg
Half teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
2 tablespoons of chopped parsley (or green onions)
1/2 cup of all-purpose flour
1 cup panko or regular breadcrumbs
Oil for deep frying

Substitution Notes:

Cheese: Use any melty cheese — Monterey Jack or gouda are good choices. Pepper jack, Monterey Jack and other spicy varieties will also work.
Panko: Panko adds extra crunch, while regular breadcrumbs are smoother.
Egg Replace with a flaxseed egg (one tablespoon flaxseed plus three tablespoons of water) if you are vegan.

Equipment Required

Mixing Bowl
Fork or potato masher
Measuring spoons and cups
Deep fryer or frying pan
Slotted spoon
Paper towels for draining
Tongs

Approximate Nutrition (per 2 balls)

Calories: 180 kcal
Fat: 9g
Carbohydrates: 20g
Protein: 5g
Sodium: 210mg

CRISPY FRIED MASHED POTATO BALLS

Step-by-Step Instructions

Step 1. Prepare the potato mixture

Combine mashed potato, cheese, garlic powder, salt and pepper in a large bowl. If you want to add some color and freshness, add chopped parsley or green onion. You want the mixture to be able to hold together, but not feel too sticky.

Tip Cold potatoes are easy to shape and firm.

Step 2: Form the balls

Roll the mixture into a smooth, round ball with your hands. Make a small indentation, insert a cheese cube, and seal. Continue to shape the mixture until it is all used.

You need to have 16-18 balls.

Step 4: Create a Breading Station

Prepare three shallow bowls. One with wheat flour; one with an egg and another with crumbs. Each potato ball should be coated evenly in breadcrumbs after being coated in flour.

Double dip the breadcrumbs and egg for extra crispiness.

Step 4 – Heat the oil

Pour enough oil in a deep pan so that the balls are submerged halfway. Heat to 350degF (175degC – you can test this by dropping a piece of breadcrumb. It should sizzle instantly.

Step 5: Fry Until Golden

The potato balls should be fried in batches and turned occasionally until they are golden brown on all sides. (About 3-4 minutes for each batch). To maintain a constant temperature, avoid overcrowding your pan.

Step 6: Drain, Cool

Transfer the fried potato balls to paper towels and let them drain. Allow them to rest for about a minute. This will help the crust remain crisp.

Step 7: Serve Warm

Serve them hot, while they are still warm and meltedy. Serve them with your favorite dips such as creamy ranch, garlic mayo or spicy ketchup.

Tips to Get the Best Results

To prevent soggy balls, chill the mashed potato before shaping.
The flour layer helps the coating adhere better.
Test one ball to make sure your oil temperature is correct.
If you prefer a more crisp finish, drain on a rack rather than a plate.
For a golden colour when baking, lightly brush with oil.

Serving and Topping Ideas

Sprinkle freshly grated Parmesan over the top of your dish before serving.
For a spicy kick, add a pinch of paprika.
Serve with sourcream and chives to create a loaded-potato vibe.
Combine with tangy BBQ for a smokey flavor.
Pour over melted cheese with bacon bits to indulge.
Add caramelized onions to the top for sweetness.
Serve with grilled chicken, burgers or as a salad.
Add them to an appetizer platter of mixed dips.

Fun variations and twists

Cheesey Explosion Bites: Add a cube or two of cheese to each ball, before frying it. This will give the balls a gooey centre.
Spicy Jalapeno version: For heat lovers, mix finely chopped chili flakes or jalapenos into the potato mixture.
Baked version: To make it lighter, spray cooking oil on the pan and bake for 20 minutes at 400degF until crisp.
Herb delight: Add thyme or dill for aromatic flavor.

Beverage Pairings

Chai or Hot Tea: Ideal for an evening snack.
Cold Cola, Lemon Soda or Cold Water: Helps balance the richness of fried potatos.
Iced Coffee This works surprisingly well when combined with the savory crunch.
Beer Crisp lagers or ales are perfect for game nights.

Instructions for Storage and Heating

Refrigerate. Store the cooled potato ball in an airtight container up to three days.
Frozen: First freeze on a tray, then move to a freezer-bag for up to one month.
Reheat:
- Oven/Air Fryer: 375degF for 5-7 mins until crisp.
- Do not microwave: It will soften the coating.

Pro Tip: Recrisp leftovers in a pan for a few moments if they lose their crunch.

FAQs

Q1 – Can I make mashed potato balls ahead?

Yes. You can shape and coat the balls, then place them in the fridge for up to 24 hrs before frying.

Q2 – Why do my potato balls break apart when frying?
The mixture may be too moist. To bind the mixture better, add a teaspoon of flour or breadcrumbs.

Q3-Can I air fry instead of deep-frying them?
Yes! Spray with oil lightly and air fry for 10-12 minutes at 400degF.

Q4 – What kind of potatoes produce the best results?
Starchy potato varieties like Yukon Gold or Russet will give you the fluffiest result.

Q5 – What dips pair well with crispy fried potato balls?
Try honey mustard, garlic mayo or spicy chipotle sauce.

Final Thoughts

It’s so satisfying to transform a potato into a golden-brown, crispy treat that melts in your mouth. These crispy, fried mashed potatoes make a great party appetizer or quick snack.

Share them with family and friends. They will disappear even faster than when you first made them. Let me know if you give this recipe a try. I’d like to see your version. Enjoy every crunchy and cheesy bit!

Crispy Fried Potato Balls: A Golden Snack That You’ll Want to Have Every Day

Recipe by adm_recipeCourse: AppetizersCuisine: American

Servings

16-18

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

2 cups cold mashed potatoes
1 cup shredded mozzarella or cheddar
1 large egg
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons chopped parsley or green onions
½ cup all-purpose flour
1 cup breadcrumbs (panko or regular)
Oil for frying

Directions

Mix mashed potatoes with cheese, salt, pepper, garlic powder, and herbs.
Roll the mixture into small smooth balls.
Coat each ball in flour, then dip in egg, then roll in breadcrumbs.
Heat oil to medium-high and fry until golden brown and crisp.
Drain on paper towels and serve warm with your favorite dip.

Recipe Video

Notes

Cold mashed potatoes hold shape better and fry evenly.
Double coating with breadcrumbs makes them extra crunchy.
Add a cube of cheese inside each ball for a molten center.
For a lighter option, air fry at 400°F for 10–12 minutes.
Panko breadcrumbs give the best texture.

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