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Papas Rellenas (Fried Stuffed Potatoes)

“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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