Recipe courtesy of Sunny Anderson
Episode: Hand Delivered
Total:
40 min
Active:
25 min
Yield:
about 18 balls
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 packet sazon seasoning
  • 6 cooked russet potatoes, flesh only (about 3 cups flesh)
  • 2 tablespoons heavy cream
  • 2 eggs 1 tablespoon cornstarch
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 1/2 red bell pepper, diced small
  • 1/2 green bell pepper, diced small
  • 1/2 rotisserie chicken, skin and bones removed, and meat finely chopped
  • 2 tablespoons freshly chopped oregano or 1/2 teaspoon dried
  • Vegetable oil, for deep-frying
  • 1 cup potato flakes or crushed plain potato chips or panko bread crumbs

Directions

Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.

In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.

For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.

In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.

Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Recipe courtesy of Gourmet Magazine

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Potato-Egg Salad (Ensalada de Papas y Huevos)

Recipe courtesy of Daisy Martinez

Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce

Recipe courtesy of Patricia Quintana

Arroz Con Pollo

Recipe courtesy of Rachael Ray

Arroz Con Pollo

Recipe courtesy of Marite Acosta

Portobello Ripiene Con Pollo

Recipe courtesy of Rose Angelis

On TV

Emeril's Florida

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food 

12:30pm | 11:30c

Man Fire Food 

1:30pm | 12:30c

Man Fire Food 

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here