Papas Rellenas (Fried Stuffed Potatoes)

Recipe by Manami
READY IN: 35mins
SERVES: 24-30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • POTATOES::
  • Boil potatoes until fully cooked.
  • Drain potatoes and mash with salt.
  • DO NOT ADD BUTTER, OIL, OR LIQUID.
  • Let cool.
  • PICADILLO (meat mixture)::
  • Saute onions and green pepper until onions are limp.
  • Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
  • Continue to cook until meat is completely cooked.
  • Drain off excess fat and allow to cool.
  • Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
  • Stuff the indentation in each 1/2 with ground beef or picadillo.
  • Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
  • If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
  • Dip ball into beaten egg and the flour until lightly covered.
  • Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
  • Refrigerate for 2-4 hours or you may freeze these for later use.
  • Use frying pan with enough oil to cover half the ball at a time.
  • Heat oil to frying time (375°F) and drop each potato ball into oil.
  • BE CAREFUL!
  • Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
  • If you have deep-fryer heat oil to 375°F.
  • Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
  • DON'T OVERCOOK.
  • Deep frying is best when they are frozen.
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