Papas Rellenas (Fried Stuffed Potatoes) Recipe

Papas Rellenas (Fried Stuffed Potatoes) Recipe

Entered by: pokemon
Categories: Cuban

Views: 12102   Comments:   Favorited: 1   [Printable]  

Attributed to:Three Guys from Miami


Servings: 4 Change to: US Metric

(All Purpose Flour, bread crumbs, corn, cuban seasoned ground beef, eggs, oil, peanut, picadillo, potatoes, salt)

4 large potatoes, peeled and boiled
1/2 teaspoon salt
4 eggs beaten
Dry bread crumbs

1 lb. Cuban seasoned ground beef or picadillo

All Purpose Flour (enough to roll the papas rellenas in)
Peanut, vegetable, or corn oil for frying


Boil potatoes until they are fully cooked. Drain. Mash potatoes with the salt (do not add any butter, oil, or liquid!) and let cool. Grab a handful of mashed potatoes, split the handful in half, and make each half into a little bowl by pressing in with your fingers. Stuff the indentation in each half with the spiced ground beef (recipe below) or picadillo. Bring the two halves together and smooth to make a round ball, about the size of an overstuffed golf ball.

Dip the ball into the beaten egg, and then roll in the flour until lightly covered. Dip the ball in the egg again and roll in the bread crumbs to coat thoroughly.

Important: Refrigerate the balls for two to four hours before proceeding to the next step. You may also freeze for later use, see "deep frying" note below.

Use a frying pan with enough oil to cover half the ball at a time. Heat oil to the frying stage (about 375 F) and drop each papa rellena into the hot oil. Let it cook for about two minutes or until golden brown. Turn the balls and cook the other half in the same way.

If you have a deep fat fryer, heat the oil to 375 F. place a single layer of papas rellenas in the basket, drop into the oil and cook for about 3 minutes, or until golden brown. Be careful not to overcook. Deep frying works best if the rellenas are frozen.

Recipe Pic Vid
1 Boliche Mechado (kevin) 6676
2 Picadillo (pokemon) 6462
3 Cuban Seasone...round Beef (pokemon) 7437
4 Papas Rellena... Potatoes) (pokemon) 12102


From: kevin on 11/30/2006 7:40:52 PM
Message: Oh boy oh boy did I learn something about THIS recipe.

All the ingredients are great nothing to know there.

However making the balls themselves is an arcane skill.

I got through about 20 attempts before I figured out a reasonable approach:

First, make meatballs out of the meat mix. Make sure they are nice and round and solid.

From: kevin on 11/30/2006 7:41:05 PM
Message: Next, put on some latex gloves, and smear olive oil (or other oil) lightly on them.
You have to do everything you can to stop the potatos from sticking to your hands.

Pat or squeeze out a 3 inch circular patty of potato in your hand. After a few attempts
you will realize you don't have to be too accurate, but make it about a 1/4 inch thick.
From: kevin on 11/30/2006 7:41:15 PM
Then pop a meatball in the middle of the thin potato patty and drape the patty around the ball.
As soon as you can, make like you are making a little snowball. Set down.
Every few balls, wipe any excess sticky potato from your hands with a paper towel.
A little bit of sticky potato soon becomes a LOT of sticky potato.
Be ready with a bowl for failures. You can make a (very messy) shepherds pie later with these.
From: kevin on 11/30/2006 7:41:22 PM
Then for the egg/flour/bread coating, make sure you have one wet (egg) hand, and one
dry (flour, then breadcrumb) hand. This is SOP for breading anyway.

Hope this helps,