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POTATOES::
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Boil potatoes until fully cooked.
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Drain potatoes and mash with salt.
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DO NOT ADD BUTTER, OIL, OR LIQUID.
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Let cool.
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PICADILLO (meat mixture)::
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Saute onions and green pepper until onions are limp.
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Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
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Continue to cook until meat is completely cooked.
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Drain off excess fat and allow to cool.
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Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
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Stuff the indentation in each 1/2 with ground beef or picadillo.
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Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
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If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
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Dip ball into beaten egg and the flour until lightly covered.
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Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
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Refrigerate for 2-4 hours or you may freeze these for later use.
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Use frying pan with enough oil to cover half the ball at a time.
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Heat oil to frying time (375u00b0F) and drop each potato ball into oil.
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BE CAREFUL!
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Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
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If you have deep-fryer heat oil to 375u00b0F.
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Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
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DON'T OVERCOOK.
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Deep frying is best when they are frozen.
