Chorizo potato balls

Chorizo potato balls

By
From
The Potato Cookbook
Makes
24

These seem to disappear as soon as I put them on a wire rack to cool! Fried potato is always delicious, but these are especially so; the potato is fluffy and light, studded with chorizo and chives. They make excellent finger food for a party.

Ingredients

Quantity Ingredient
3 medium floury potatoes, peeled and cut into 2.5 cm pieces, about 500 grams
1 garlic clove, peeled and left whole
1/2 teaspoon salt, for the cooking water
30 grams unsalted butter, melted
1 teaspoon olive oil
250-280 grams chorizo, quartered lengthways and thinly sliced
2 tablespoons fresh chives, finely sliced
1 large egg, whisked, at room temperature
75 grams plain flour
1/2 teaspoon baking powder
2 litres vegetable oil

Method

  1. Put the potatoes, garlic and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and garlic and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Set the garlic aside.
  2. Mash the potatoes and measure 460 g into a large mixing bowl. Add the garlic and mash thoroughly with the potatoes until very smooth, or pass the potatoes and garlic through a ricer. Pour in the butter and beat with a wooden spoon until smooth.
  3. Meanwhile, heat the olive oil in a medium frying pan over medium heat and cook the chorizo until golden and crisp, about 5 minutes. Tip the chorizo and any oil from the frying pan into the potato along with the chives and stir until combined. Add the egg to the potato and stir until well combined.
  4. Whisk together the flour and baking powder in a small mixing bowl. Stir them into the potato until just combined. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
  5. Line a baking tray with baking paper. Using a small cookie dough scoop or a tablespoon, place balls of the dough on the baking tray, ready to fry.
  6. Pour the vegetable oil into a large, deep pot to a depth of about 7 cm. Heat the oil over medium–high heat until 180°C. If you don’t have a thermometer, carefully lower a piece of the dough into the oil to test if it’s ready. If the oil bubbles around the dough and the dough rises quickly to the surface of the oil, it’s ready to use. Fry 6–8 chorizo potato balls at a time, turning once, about 4 minutes until golden and cooked. Transfer the chorizo potato balls to a wire rack lined with paper towel. If the temperature of the oil continues to rise or starts to smoke, reduce the heat to medium.
  7. Serve the potato balls as they are or with your favourite dipping sauce.
Tags:
Potato
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