RELLENOS DE PAPA (STUFFED POTATO BALLS)
Rellenos de papa (stuffed potato balls) recipe: deep fry genius creation of potato meets savory picadillo and then covered in a crusty heaven! Picadillo (ground beef hash) is surrounded by creamy, smooth mashed potatoes and then rolled in cornstarch, panko breadcrumbs and fried to golden brown perfection. Absolute yum!
Provided by Mexican Appetizers and More
Categories Appetizer
Time 1h
Number Of Ingredients 19
Steps:
- In a pot, combine potatoes, water and salt. Cook for 30 minutes or until potatoes are fork tender.Drain and immediately mash or put through a potato ricer.Add butter, egg, salt and cornstarch.Cool to room temperature.
- Follow carne molida recipe(link for recipe also in post)Let carne molida cool.
- Roast poblano pepper in a skillet over medium heat on both sides until nicely charred.
- Remove skin, seeds and stem. Rinse under cool water to get all seeds out.Add all ingredients to a blend and blend until smooth.Set aside until ready to use.
- Divide mixture in 12 balls.
- Cover palm of hand with cornstarch and make a hole in center of potato ball with fingers.
- Spoon the center with part of the picadillo mixture filling and bring mixture of potato over to cover filling.
- Coat lightly with cornstarch and proceed with remaining balls until all balls are ready.
- Note: Don't forget the light coat of cornstarch or potato balls can break apart while frying.
- If you are going to coat with panko crumbs, place egg wash in one bowl and panko breadcrumbs in another bowl.
- Place in egg wash first covering the entire ball with egg and then coat with breadcrumbs. Set aside and continue with other balls.
- Using a deep fryer, a deep skillet or saucepan add enough oil to cook potato balls comfortably. Note: When its time to add potato balls to oil, oil should cover balls at least halfway or fully.
- Bring oil to high heat (about 350 F) before adding balls or they will crumble if oil is not hot enough.Note: Check oil by adding a piece of crumb and if it sizzles, oil should be ready.
- Carefully add potato balls to oil when oil is hot.
- Cook until golden brown on all sides. Remove and drain on paper towels.
- Serve immediately with sauce and hot sauce (pique!).Enjoy!
Nutrition Facts : ServingSize 6 g, Calories 282 kcal, Carbohydrate 21 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 1931 mg, Fiber 4 g, Sugar 1 g
RELLENOS DE PAPA (STUFFED MASHED POTATOES)
I found this one at a Puerto Rican website (El Boricua.com) when I was not able to get a hold of GMa to tell me how to make them. :) It makes the process way much simple than the traditional. Yummy yummy!
Provided by l0ve2c00k
Categories Potato
Time 50m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil and remove from heat.
- Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted.
- Add the potato flakes. The mixture should be pretty thick and dry.
- Add a slightly beaten egg and mix well.
- Let the potatoes sit to cool down.
- Divide potato mixture into 6 balls.
- Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle.
- Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed.
- Roll the stuffed balls in corn starch - this will help keep the mixture together during frying.
- Fry over medium-high heat until golden.
- Note: all purpose flour can be used instead of cornstarch.
Nutrition Facts : Calories 384, Fat 23.2, SaturatedFat 6.8, Cholesterol 79.2, Sodium 233.8, Carbohydrate 27.3, Fiber 1.9, Sugar 1, Protein 16.5
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!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. 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).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
RELLENOS DE PAPA ~ STUFFED POTATO BALLS
Rellenos de Papa are the most popular type of croquettes in Latin American regions such as Bolivia, Peru, Chile, Colombia, the Caribbean, and the American territory, Puerto Rico.
Provided by David Taylor
Categories Appetizer
Time 1h
Number Of Ingredients 19
Steps:
- Heat olive oil over medium heat in a large skillet. Add onion and sauté until translucent, add garlic stir then add green pepper, stir until green pepper is tender.
- Add ground beef to this mixture and stir continuously until beef is browned. Drain fat and return to skillet. Reduce heat.
- Stir in tomato sauce, vinegar, olives, salt, and oregano. Sauté for 8 minutes. Remove from heat and let cool.
- In a pot, combine potatoes, water, salt, and cover and boil at medium heat for 30 minutes or until potatoes are fork-tender.
- Drain and immediately mash the potatoes or put them through a ricer. Place in a bowl and then add and mix butter, egg, salt, and cornstarch. Let this cool to room temperature.
- Divide mixture into 10 to 12 parts. Cover the palm of your hands with cornstarch and spread overhand one part of the mixture. Spoon the center with part of the filling and bring the mixture over to cover the filling. Coat lightly with cornstarch and proceed with the remaining mixture until all balls are ready.
- Deep fry in oil heated to 375ºF until golden brown. Remove and drain on absorbent paper.
Nutrition Facts : Calories 380 kcal, ServingSize 1 serving
AIR-FRYER PAPAS RELLENAS
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. We love this papas rellenas recipe! —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. , Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining 1 teaspoon salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoon of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in eggs, then roll in bread crumbs. Preheat air fryer to 400°. In batches, place in single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 14-16 minutes.
Nutrition Facts : Calories 625 calories, Fat 46g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
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