Crispy Cheesy Bolitas de Papa (Potato Balls)
16 ingredients · 8 steps · from Cooking Con Claudia
- mexican
- snack
- potato
- fried
- vegetarian
Ingredients
- 2 lbs potatoes (peeled and chopped)
- to taste salt
- 5 oz sour cream
- 5 oz mayo
- juice of 1/2 lemon or lime juice
- chipotles in adobo sauce
- to taste black pepper
- spices
- 2 tbsp cornstarch
- cheese (for stuffing)
- plain flour
- eggs (beaten)
- panko breadcrumbs
- Parmesan cheese
- smoked paprika
- oil (for frying)
Steps
- Peel and chop potatoes into small pieces. Cook in salted water over high heat, then reduce to medium for 15 minutes until fork tender. Drain and let cool.
- Make chipotle sauce: blend sour cream, mayo, lemon/lime juice, chipotles in adobo, salt, and black pepper until smooth. Refrigerate.
- Transfer cooled potatoes to bowl. Season with spices and add cornstarch. Mash until smooth and well mixed. Taste and adjust salt.
- Take about 2 tablespoons of potato mixture, roll into ball, flatten, and place cheese in center. Close and roll into smooth ball. Repeat for all balls.
- Set up breading station: plain flour, beaten eggs, and panko mixed with Parmesan, salt, and smoked paprika.
- Coat each ball in flour, then egg wash, then press into panko mixture to coat.
- Fry in oil heated to 350 degrees F over medium-low heat for about 4 minutes until golden. Drain on paper towels.
- Serve with chipotle dipping sauce.
Recipe extracted by Foodle from “Have Potatoes? You NEED to turn them into these CHEESY CRISPY POTATO BALLS | Bolitas de Papa” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
