Cheese & Chorizo Balls

Directions

1. Place the peeled and chopped potatoes in a large pot. Fill water to 1" above the potatoes. Bring the water to a boil, then turn the heat to a simmer, cook for 15-20 minutes. Potatoes are done when they are tender all the way through. You can test this by poking a piece of potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
2. Strain potatoes and cool on a clean dry tray, until room temperature. Process through potato ricer or use a potato masher.
3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. You should yield about 500 mL or 2 cups of mashed potato. Set aside.
4. Heat frying pan over medium-high heat. Cut chorizo casings down the middle and squeeze the chorizo into the hot pan. Break the sausage apart using a wooden spoon and cook the sausage over medium heat, about 5-7 minutes. Continue to move it around the pan, breaking apart the chunks to a small pea-sized crumble. Cook it through, chorizo should be dull red or light brown when cooked.
5. In a bowl, combine the room temperature mashed potatoes, cooked chorizo, cilantro, Armstrong Mexican Fiesta marble Cheddar cheese with jalapeño and 1 egg. Season with salt and pepper.
6. Form the mashed potato mixture into compact balls using a small ice cream scoop or two spoons, make 24 balls, similar to golf balls, they should weigh about 30 g each.
7. Prepare 3 shallow plates, one with the flour, one with the two remaining eggs beaten and one with the panko breadcrumbs.
8. A few at a time, roll the balls first into the flour, then dip them in the beaten egg and finally roll them through the panko, making sure they are completely covered. Place them on a plate or tray until ready to fry.
9. Add vegetable oil to a large pot, at least a couple inches deep and heat it over medium-high heat. Heat until a thermometer reaches 350 °F. Fry in batches of 4 or 5 at a time.
10. Using a slotted spoon, roll them around to make sure they get golden all around, about 2-3 minutes. Once crispy and golden, place on a towel-lined tray to cool.
11. Garnish with a large crystal sea salt.
12. Serve warm or cold.