Cheesy crispy potato balls with chipotle sauce
Cooking Con Claudia · ♥ 2K likes · 25.3K views · 6 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup plain flour
- 3 whole eggs
- 1½ cup plain panko
- ¼ cup Parmesan cheese
- 2 lb potatoes
Put the peeled, chopped potatoes in a small saucepan with a little salt and water to cover. Bring to a boil over high heat.
- 5 oz sour cream
- 5 oz mayo
- ½ whole juice of half a lemon or lime
- chipotles and adobo sauce
- salt
- black pepper
For the chipotle sauce, blend the sour cream, mayo, lemon or lime juice, chipotles in adobo to taste, salt and black pepper until smooth. Taste, adjust, and refrigerate until needed.
- 2 tbsp cornstarch
Season the potatoes with the spices, add the cornstarch and mash until smooth; mix so the spices are evenly through and taste for salt.
- cheese
Take about two tablespoons of the mixture, roll it, flatten it into a little bowl, put cheese in the centre, close it and roll smooth. Wet your hands if the mixture feels dry. Keep the balls covered with a damp paper towel.
Set up a breading station: plain flour; beaten eggs; panko mixed with Parmesan, a little salt and smoked paprika.
- salt
- smoked paprika
Roll each ball in flour, then the egg, then the panko, pressing so it sticks.
- oil
Heat oil over medium-low to 350 degrees and fry the balls until golden all round, about four minutes.