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Yucatecan masa balls stuffed with ground pepitas and fried are a traditional snack. This vegetarian, high protein, fresh dish is a family-friendly, crunchy treat from the Yucatán.
Combine masa harina with warm water and 1 tsp salt in a large bowl, mixing until a soft, pliable dough forms. Cover with a damp towel and rest for 10 minutes.
While the dough rests, toast pepitas in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden (about 3 minutes). Let cool.
In a food processor, pulse the toasted pepitas with onion, cilantro, 1/2 tsp salt, black pepper, and garlic powder until finely ground but not a paste.
Divide the masa dough into 12 equal balls. Flatten each into a disc, place about 1 tbsp pepita filling in the center, then carefully seal and roll back into a ball.
Heat vegetable oil in a deep skillet to 350°F (medium heat). Fry polkanes in batches, turning occasionally, until crisp and golden on all sides (5–7 minutes per batch). Drain on paper towels before serving.
