Potato Balls or Potato Bombs
INGREDIENTS FOR ABOUT 20 POTATO BOMBS OR BALLS:
20 medium potatoes
6.5 tbsp butter (room temperature)
2 egg yolks
flour, 1 egg beaten and breadcrumbs, for breading
salt and pepper
Olive oil
RECIPE:
- First cook the potatoes. Put them in plenty of water, with a handful of salt and let them cook for about 25 minutes. To check that they are cooked, stick a knife into them. If you enter and exit without difficulty, they will be cooked.
- Once cooked, let them temper a little and peel them. They must still be somewhat hot so that later the butter integrates more easily. Put them in a bowl and mash them well with a potato masher or fork.
- Add the egg yolks, margarine, pepper and a touch of salt until evenly combined. Taste and add salt, if necessary. Then cover it and let it cool in the fridge, at least 2 hours, so that the dough compacts.
- After the 2 hours pass, take a teaspoon of the dough and shape it into a ball. Then dip it through flour, egg and breadcrumbs and reserve them on a plate until you finish making all of them.
- Lastly, fry them over medium heat with plenty of oil until golden brown. Place them on a paper towel to absorb excess oil. Now they are ready to eat!