Papas Rellenas (Fried Stuffed Potatoes)

By Anonymous -

“My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!”


Ingredients:


  • 4 large

    potatoes, peeled and cubed

  • 1/2 teaspoon

    salt

  •  

  • 1 tablespoon

    vegetable oil

  • 1/2 cup

    chopped onion

  • 1

    green bell pepper, chopped

  • 3 cloves

    garlic, minced

  • 1 pound

    ground beef

  • 1 teaspoon

    salt

  • 2 teaspoons

    ground cumin

  • 1 teaspoon

    ground black pepper

  • 4 teaspoons

    tomato paste

  • 1 tablespoon

    distilled white vinegar

  •  

  • 4

    eggs

  • 2 cups

    dry bread crumbs

  • 1 cup

    all-purpose flour

  •  

  • 1 quart

    vegetable oil for frying

Directions:


  • Put the potatoes in a large pot with salted water. Bring to a boil over high heat , then reduce heat to medium – low, cover , and cook until tender , about 20 minutes . Drain and allow a minute or two to dry steam. Mash in a bowl with 1/2 teaspoon salt until no lumps remain . Set aside to cool to room temperature.

  • In the meantime, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion , bell pepper and garlic in a hot pan until the onion is soft and turned translucent, about 10 minutes. Increase heat to medium – high and stir in the minced meat. Cook and stir until the meat is crumbly and no longer pink . Stir in 1 teaspoon salt , cumin , pepper , tomato paste , vinegar, until the tomato paste has dissolved . Scrape into a bowl and let it cool to room temperature.

  • Baking sheet with plastic wrap or wax paper and set aside. Beat the eggs in a bowl and set aside. Pour put the bread crumbs and flour in single , flat dish , and set aside .

  • Once the potatoes and beef have cooled, form the potato balls : grab a handful of mashed potatoes and divided into two equal parts. Form each piece into a small bowl shape and fill with ground beef mixture. Place the two halves together , edges , and smooth to make a round ball . Roll the ball to coat in the flour and shake out the excess flour . Dive into the beaten egg , then gently roll in breadcrumbs . Gently toss between your hands so no breadcrumbs , which may not have plugged fall . Place the fried potato balls on the prepared baking sheet , while the rest of breading . Refrigerate 2 to 4 hours , or freeze for later use .

  • To cook , heat the oil for frying in a deep fryer or large saucepan to 350 degrees F ( 175 degrees C).

  • Boil the potato balls into the hot oil in batches, with a pair of pliers to roll the balls as they cook to ensure even browning , crispy and golden brown , about 3 minutes per batch. Leave on a paper towel -lined plate before serving.


Papas Rellenas (Fried Stuffed Potatoes)

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