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Papas Rellenas (Fried Stuffed Potatoes)
Papas Rellenas (Fried Stuffed Potatoes)
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
255 minutes
Savory potato balls filled with beef and veggies, breaded and fried to perfection.
Ingredients:
  • 4 large potatoes, peeled and cubed
  • 1.5 teaspoons salt, divided
  • 1 green bell pepper, chopped
  • 0.5 cup chopped onion
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 4 teaspoons tomato paste
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 4 large eggs
  • 2 cups dry bread crumbs
  • 1 cup all-purpose flour
  • 1 quart vegetable oil for frying
Instructions:
  • - Place potatoes in a large pot and cover with salted water. Boil until tender, about 20 minutes. Drain and let steam dry for 1-2 minutes. Mash with 1/2 teaspoon salt until smooth. Cool to room temperature.
  • Heat vegetable oil in a large skillet over medium heat. Sauté green pepper, onion, and garlic until onion is soft and translucent, about 10 minutes.
  • Turn up the heat to medium-high then add ground beef. Cook and stir until beef is crumbly and no longer pink. Mix in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until the tomato paste dissolves. Transfer the beef mixture to a bowl and let it cool to room temperature.
  • Prepare a baking sheet by lining it with plastic wrap or waxed paper. Beat the eggs in a mixing bowl. Place bread crumbs in one shallow dish and flour in another, and set aside.
  • 1. Take a generous handful of mashed potatoes (approximately 1/12 of the total amount). Divide in half and shape each into a small bowl. Fill each bowl with beef mixture, then press halves together, sealing the edges and smoothing to create a round ball. Repeat with the rest of the potatoes and beef mixture.
  • Individually coat potato balls in flour, then dip in beaten egg followed by bread crumbs. Gently shake off any excess breadcrumbs by tossing between your hands. Place them on a baking sheet and refrigerate for 2 to 4 hours, or freeze for later use.
  • Preheat oil in a deep fryer or large saucepan to 350°F (175°C).
  • Fry potato balls in small batches in hot oil, gently rolling them with tongs for even browning, until crispy and golden brown, approximately 3 minutes per batch. Drain on paper towels.

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