At parties they’re usually smaller than these and are served alone as finger food. If you’re eating them as a snack they’re often accompanied by Saltines or Cuban crackers. Some people have them with ketchup.
Oil to Fry (Miriam used Canola)
1/4 cup butter
3 Tbs Grated Parmesan
3 Lbs Red or White Potatoes
3 ozs Cracker Meal
½ Lb Picadillo (Cuban Style Ground Beef)
- Mash the potatoes while adding the butter and cheese. Taste the mix and add salt and pepper as needed.
- Place the mash in the refrigerator for about 15 minutes.
- Beat the egg adding salt and pepper to taste.
- Roll the mashed potatoes into golf ball-sized balls.
- Make a thumbprint dent into the potato ball.
- Stuff with about a tablespoon of picadillo.
- Reroll the potato to enclose the picadillo
- Dredge the ball in the beaten egg.
- Roll the potato ball in the cracker meal
- In a frying pan heat oil to about 350 degrees. Add potato balls leaving enough room so they can be rolled easily.
- Roll the balls continuously in the hot oil until evenly browned.
- Place the fried potato balls on paper towel to drain.