Ingredients
Units
- 650 grams of cooked potatoes (7 medium potatoes of the yellow ones, about 10 of the red ones)
- 2 egg yolks
- Flour to roll potatoes
- Oil for frying
- Salt
Instructions
- Peel the potatoes and cut them into slices—place in a pot with cold water and plenty of salt. The water should cover the potatoes completely. Cook over medium-high heat. When it comes to a boil, lower the heat and let it continue to simmer for 15 minutes or until the potatoes are cooked. Drain. Return the potatoes to the pot and let them steam for a couple of minutes to dry.
- Heat the oil. You need at least two fingers of oil in the pot. The oil must reach a temperature of 180 degrees or 350F. If the oil is colder, the potatoes will break down and become hollow. Monitor the flame to keep the oil between 180-190C (350-365F).
- Mash the potatoes. Transfer to a bowl and season with salt, pepper, and/or nutmeg to taste. Add the two yolks, mixing vigorously until homogeneous. Scoop and form balls the size of a walnut or golf ball. Roll in the flour.
- Preheat oven to 100C or 200F to keep warm until served.
- Fry about eight at a time. It is not necessary to turn them over. Fry for about 3 minutes until golden. Immediately remove them to a plate with absorbent paper, place them in a pan, and keep warm in the oven.
- Fry until finished with the balls.
- Serve hot.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Fried
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 100
- Sugar: 0.3 g
- Sodium: 101.4 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 7.8 g
- Fiber: 0.7 g
- Protein: 1.2 g