Stuffed Potato Balls
Saw the recipe while playing with my phone last Thursday. First time I made these, they were a blast. Since then, I found out the basic recipe is from Carmen Aboy Vaalldejuli. She is the author of Cocina Criolla.
The trickiest part is filling the potato and sealing it. You can also leave them plain.
While in Puerto Rico, my go to place for these was Palo Seco. After doing the Bacardi tour, it is a great place to get this authentic food. Can be filled with crab, chicken, shrimp, lobster, cheese etc.
Sazon is found in the Hispanic section of your grocery store. It adds flavor to dishes. The filling should also have some sofrito.
I ended up making 12 balls, some enjoyed at FryBar the next day. Not sure how they freeze ?
I used Yukon Gold potatoes, they have a succulent texture. Bought at Aldi, $2.69/ 5 lbs. Not sure how a russet will work.
2 1/2 pounds potatoes, cooked fork tender, 15-20 minutes, drain and peel
2 ozs. butter
1 egg
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pack Sazon, con culantrto y achiote (optional)
1 Tablespoon cornstarch, plus extra for coating hands
Picadillo filling, (or any other filling) made with 1 pound ground beef
Mash peeled potatoes while hot
Add butter, egg, salt, cornstarch and Sazon, cool to room temperature
Divide mixture into 12 balls.
Dab palm with cornstarch, take a ball and make an indention to fit a tablespoon of filling (or
flatten in palm, place filling in center and fold to cover mixture, shaping back into a ball)
Close opening, sealing with a little cornstarch
Repeat for remaining balls
Deep fry at 375 degrees F., until golden brown, about 4- 5 minutes
Drain on paper towel
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