Queso Oaxaca or Monterey Jack cheesefor filling~1½ cupsest.
Russet potatoespeeled and chopped2 lb
Saltto taste~1 tspest.
Freshly ground black pepper½ tsp
Dried cilantro½ tsp
Garlic powder½ tsp
Onion powder½ tsp
Dried oregano½ tsp
Chili powder½ tsp
Dried parsley¼ tsp
Cornstarch2 tbsp
All-purpose flourfor breading
½ cup
Eggsfor egg wash3
Plain panko breadcrumbsfor breading1½ cups
Parmesan cheeseoptional, mixed into panko¼ cups
Oilfor frying~2 cupsest.
Mayonnaisefor chipotle sauce5 oz
Sour creamfor chipotle sauce5 oz
Chipotle peppers in adobo sauceadjust amount to taste for spice level~2-3 peppersest.
Lemon or limejuice for sauce½
Steps
1
Add peeled and chopped potatoes to a pot with salt and water. Bring to a boil over high heat.
2
Reduce heat to medium and cook for about 15 minutes until potatoes are fork-tender. Drain and let cool slightly.
3
Blend sour cream, mayo, lemon juice, chipotle peppers, salt, and pepper until smooth. Transfer to a bowl and refrigerate.
4
Transfer cooled potatoes to a bowl with all seasonings and cornstarch. Mash until smooth and well-mixed, then adjust salt to taste.
5
Shape about 2 tablespoons of potato mixture into a ball, flatten it into a shallow bowl shape, add cheese in the center, and roll into a smooth ball. Repeat with remaining mixture and cover with a damp paper towel.
6
Set up three bowls for breading: one with flour, one with beaten eggs, and one with panko mixed with Parmesan cheese and salt.
7
Roll each potato ball in flour, dip in egg wash, then coat with panko mixture, pressing gently to adhere.
8
Heat oil to 350°F over medium-low heat. Carefully place potato balls in hot oil and fry for about 4 minutes until golden brown, turning to ensure even browning.
9
Remove fried potato balls and place on paper towels to drain excess oil. Repeat with remaining balls.
10
Serve the hot crispy potato balls with the chilled chipotle sauce on the side.
PrimedTableBETA
