Chouriço and Potato Balls
For these chouriço and potato balls (bolinhas de chouriço com batata), sauteed Portuguese sausage, onions, and mashed potatoes are rolled and deep-fried. An excellent hors d'oeuvre, cocktail party nibble, or snack.
Ingredients
- 3 medium (1 3/4 lbs) russet potatoes
- 2 tablespoons olive oil
- 2 medium (14 oz total) onions, finely chopped
- Coarse sea salt and ground white pepper
- 3 1/2 ounces chouriço, skin removed, sausage diced
- 1 3/4 ounces fine dried breadcrumbs
- 1 large egg, lightly beaten
- Mild vegetable oil, for frying
Instructions
- Set a large saucepan almost filled with water over high heat and bring to a boil. Season generously with salt, add the potatoes, and cook until tender, 25 to 30 minutes.
- Drain the potatoes and set aside until cooled. Peel off the skins and mash the flesh with a fork.
- In a medium skillet set over medium heat, warm the oil. Stir in the onions and cook until softened, 7 to 10 minutes. Season with salt and pepper. Add the chouriço and continue cooking until the onions caramelize, 7 to 10 minutes longer.
- In a large bowl, mix together the mashed potatoes and sautéed chouriço and onions. Stir in the breadcrumbs and egg. Shape the mixture into walnut-size balls and chill for 30 minutes.
- Fill a large, heavy-bottomed pan one-third full with vegetable oil and heat it to 355°F (180°C), or until a cube of bread sizzles and turns golden brown almost immediately. Fry the balls in small batches until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.
Nutrition
Serving: 1ball | Calories: 137kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 130mg | Fiber: 1g | Sugar: 2g