Try this Street Corn Mashed Potato Poppers with Ancho-cado Dip recipe, or contribute your own.
Suggest a better descriptionPeel and cut potatoes into 1/2 inch cubes and add to a large pot. Cover with cold water and bring to a boil over medium-high heat. Season the water with 2 teaspoons of the salt, and cook until fork tender, about 10-15 minutes. Drain the potatoes and return them to hot pot to dry.
While the potatoes are cooking, grill the corn and jalapeno. Heat a large grill pan over high heat. Brush the oil all over the corn and jalapeno, place on the hot grill pan, and cook turning frequently until charred on all sides. This will take about 8-10 minutes. Set aside until cool enough to handle.
In a large bowl, scrape the corn kernels off of the cob with a sharp knife and using the back of the knife, scrape all the corn milk into the bowl as well. Remove the stem and seeds from the jalapeno, dice it and add it to the corn. Add the cilantro, cheese, eggs, flour, pepper, garlic powder, crema, cotija and remaining 2 ½ teaspoons of salt. Stir until the mixture is evenly combined. Add the potatoes and stir, slightly mashing, until the mixture is evenly blended. Place in the refrigerator to cool for at least 30 minutes.
While the potato mixture is chilling, make the dip. Add the avocado, cayenne, salt, mayonnaise, crema and chili powder to a small food processor.. Blend until smooth and set in the refrigerator until ready to serve.
Heat the oil to 375 °F in a large, high sided pot over medium-high heat, fitted with a candy thermometer.
While the oil is heating, use a small cookie scoop to spoon 2 Tablespoons of the potato mixture out. Roll into panko until well coated on all sides. Working in batches, fry for 3-5 minutes, until deeply golden brown and crisp. Remove poppers from the oil and place on a large paper towel lined cookie sheet to drain.
Place the poppers on a serving platter, sprinkle with cilantro and serve with lime wedges and dip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (4330g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 15142 | ||
Calories from Fat: 11057 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1228.6g | 1638 % | |
Saturated Fat 179.5g | 897 % | |
Monounsaturated Fat 696.1g | ||
Polyunsanturated Fat 304.6g | ||
Cholesterol 448.2mg | 138 % | |
Sodium 15313.8mg | 528 % | |
Potassium 9847.1mg | 259 % | |
Total Carbohydrate 828g | 244 % | |
Dietary Fiber 75.2g | 301 % | |
Sugars, other 752.8g | ||
Protein 256.8g | 367 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15142
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