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Instructions:
- Roast the poblano peppers over an open flame or in the oven until the skins are charred and blistered.
- Transfer the peppers to a bowl and cover to steam for a few minutes, then peel off the skins, remove seeds, and finely chop.
- In a mixing bowl, combine the chopped peppers, mashed potatoes (or rice), shredded cheese, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Shape the mixture into small, golf ball-sized portions.
- Roll each ball in flour, dip into the beaten eggs, and then coat thoroughly with breadcrumbs.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the balls in batches for 2–3 minutes, or until golden brown and crispy on all sides.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with salsa, sour cream, or guacamole.
Variations
- Spicy Version: Add finely chopped jalapeños or a pinch of cayenne for extra heat.
- Meaty Option: Mix in cooked chorizo or ground beef for a heartier filling.
- Cheese Lovers: Add a cube of cheese in the center of each ball for a gooey core.
- Baked Alternative: Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, for a lighter option.
Tips
- Roasting and properly peeling the poblanos is key to achieving authentic flavor and texture.
- Chill or freeze the formed balls for 10–15 minutes before frying to help them hold their shape.
- Do not overcrowd the pan when frying, as this lowers the oil temperature and affects crispiness.
- Serve immediately for the best texture, as they are crispiest when freshly fried.
