Ingredients:

  • 2.5 lbs Russet potatoes, peeled and quartered
  • 1 tsp fine sea salt
  • 1 large egg yolk
  • 0.5 tsp ground white pepper
  • 1 lb 90/10 lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 green bell pepper, finely diced
  • 0.25 cup tomato sauce
  • 2 tbsp pitted green manzanilla olives, chopped
  • 1 tbsp capers, drained
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups fine cracker meal
  • 2 cups neutral oil for frying

Instructions:

  1. Boil the quartered Russet potatoes in salted water until fork-tender, approximately 15–20 minutes.
  2. Drain the potatoes thoroughly and allow them to steam-dry for 2 minutes to ensure all excess moisture is removed.
  3. Pass the hot potatoes through a ricer or food mill into a large bowl. Mix in the egg yolk and white pepper until a smooth dough forms. Spread on a sheet pan to cool rapidly.
  4. In a large skillet, brown the ground beef over medium-high heat. Add the diced onion, garlic, and green pepper, sautéing until softened.
  5. Stir in the tomato sauce, olives, capers, cumin, oregano, and red wine vinegar. Simmer until the liquid has evaporated and the mixture is relatively dry. Allow the filling to cool completely.
  6. Scoop a portion of the potato dough (about the size of a lemon) and flatten it in your palm. Place a tablespoon of beef filling in the center.
  7. Fold the potato dough over the filling, pinching to seal, and roll into a smooth, seamless ball.
  8. Dredge each ball first in flour, then dip into the egg wash (2 eggs beaten with 1 tbsp water), and finally coat thoroughly in cracker meal.
  9. Heat oil to 350°F (175°C) in a heavy-bottomed pot. Fry the potato balls in batches for 3-5 minutes until deep golden brown and mahogany in color.