Ingredients:

• 4 cups mashed potatoes
• 2 cups cooked picadillo, sausage, Mexican chorizo or cheese cut into small cubes
• 2 eggs
• 2 tablespoons hot sauce
• 2 cups finely ground saltine cracker crumbs
• 3 cups canola or grapeseed oil for frying

Preparation

1. Take the 4 cups of chilled mashed potatoes and roll 10 to 12 balls. Keep a little olive oil handy for rubbing on hands. It helps the potatoes not stick. Flatten the potato ball slightly and fill with 1½ tablespoons of meat or cheese. Form potato around filling to form a ball. Chill for 30 minutes.
2. Preheat the 3 cups of oil to just above medium heat for 6 to 8 minutes. Beat the 2 eggs with the 2 tablespoons of hot sauce, set aside. In another bowl, add the cracker crumbs. Dip each potato ball into egg mixture, then gently roll in cracker crumbs, transfer to plate. Repeat until all are done.
3. Once oil is hot, carefully drop in 2 potato balls and using a metal spoon, lightly spoon some of the hot oil over the potato ball as it fries. Turn as needed to brown all sides, cook for about 3 to 4 minutes. If you leave them in too long or move them too much, the crust will break open… Serve with hot sauce or leftover gravy. Makes a great appetizer! I love leftovers!

Cook’s Notes

This recipe is freezer-friendly too! Cool the cooked potato balls completely before storing in an airtight storage container. Reheat for 35 to 40 minutes in a 350-degree oven.