These Taters Are The Bomb

 

I can't say that I enjoyed the show MasterChef USA--I didn't make it past the first episode. However, MasterChef Australia is a whole different story and I have watched every episode of the past two seasons. In season 2 during a showdown Celebrity chef Frank Camorra and contestant Marrion had to make Bombas. As I watched the contestants go neck and neck making the Spanish potato croquettes-- with a surprise filling--I knew what we would be having for dinner the next night.

Bombas (adapted from MasterChef)

Ingredients:

2 large desiree or waxy red potatoes

1 tablespoon olive oil

salt

pepper

12 inch cubes Spanish chorizo

1 cup flour

2 eggs

1 cup panko breadcrumbs

1 tablespoon Spanish paprika

Vegetable oil for deep frying

Method:

Quarter the potatoes and boil them until soft. Remove skin and using the back of a spoon push through a fine sieve. Add olive oil, and season with salt and pepper to taste. Set aside.

Heat 1 tablespoon olive oil in frying pan. Fry chorizo until golden brown. Drain on paper towel and allow to cool.

Roll the potato mixture into 12 2-inch balls. With your pinky make a small hole half way into each potato ball and slide in a piece of cooled chorizo. Close the potato mixture around the chorizo and smooth into a ball.

Place flour and bread crumbs on two small plates. Add paprika to bread crumbs and season with salt and pepper to taste.  In a small bowl use a fork to mix the eggs. Toss the potato balls in the flour, dip into the egg mixture, and coat well with panko mixture. Refrigerate the coated balls until ready to cook.

Deep fry the bombas until golden brown in vegetable oil that has been preheated to 170°C (340°F).

I served them with a spicy tomato sauce.