Recipe courtesy of Sunny Anderson
Episode: Hand Delivered
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
about 18 balls
Level:
Easy
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
about 18 balls
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.

In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.

For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.

In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.

Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Mixto de Pollo

Recipe courtesy of Martha Stewart

Arroz con Pollo with Salsa Verde

Recipe courtesy of Tyler Florence

Pollo Ciudad with Pickled Tomato Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pollo Con Mole De Jefe

Recipe courtesy of Jeff Corwin

Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast

Recipe courtesy of Priscila Satkoff

Pollo Asada al Ajillo: Garlic Roasted Chicken

Leftovers for Brunch: Chicken Frittata with Boston Salad

Recipe courtesy of Ming Tsai

Chicken and Orzo Frittata

Recipe courtesy of Giada De Laurentiis

Matzo Balls

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories