Makes 12 potato balls

2 pounds potatoes, peeled and quartered
2 quarts (8 cups) water
1 1/2 tablespoons salt
2 ounces (4 tablespoons) butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch

1/4 of recipe for Basic Meat Filling (recipe follows)
Cornstarch (to coat balls)
Lard or vegetable oil (for deep frying)

Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender. Drain and immediately mash or put through a potato ricer. Add butter, egg, salt and cornstarch and mix well. Cool to room temperature.

Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375:F, until golden brown. Remove and drain on absorbent paper.

Note: Potato balls can also be filled with shredded cheese.

Posted in recipes, food by Lisa - March 20th, 2007 |
Tags: recipe, mexican

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