Stuffed Potato Balls Papas Rellenas Recipes

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PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

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

4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ 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

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

STUFFED POTATO BALLS ( PAPAS RELLENAS )



Stuffed Potato Balls ( Papas Rellenas ) image

Puerto Rican Stuffed Potato Balls are great as a snack or appetizer or make them large for nice side dish. Another great recipe from About Latin Caribbean Food.

Provided by 1PugMom2

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs mashed potatoes (hot)
2 eggs (lightly beaten)
4 teaspoons cornstarch
2 tablespoons olive oil
1 lb ground beef
4 tablespoons sofrito sauce
4 tablespoons tomato sauce
2 teaspoons dried oregano
1 teaspoon salt
vegetable oil (for deep frying)

Steps:

  • Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
  • In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.
  • Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.
  • Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
  • Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
  • Repeat until mix is used up.
  • Deep fry the stuffed potato balls until golden (about 2 minutes).
  • Remove and drain on paper towels.
  • Servings: Makes 12 to 16 potato balls.

Nutrition Facts : Calories 361.8, Fat 18.3, SaturatedFat 6, Cholesterol 116.4, Sodium 971, Carbohydrate 29.1, Fiber 2.6, Sugar 2.8, Protein 19.2

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)



Papas Rellenas (Cuban Stuffed Potato Balls) image

About these fried Cuban potato balls. More popularly named Papas Rellenas, they are basically mashed potatoes formed into a ball and filled with a seasoned ground beef (picadillo), the fried to gold perfection. After searching high and low for a promising recipe, I decided not to follow just one, but to combine my research and just go from there. Because I try to avoid the messiness of frying food at all costs, I decided to try my hand at oven 'frying' them, which basically means just baking them at a higher temperature for about 20 minutes. I didn't really love the turn out, but I think it's because of the Panko bread crumbs. Normally, I love using Panko for breading, but not with these. So, lessons learned here? Stick with regular bread crumbs or flour, and fry these babies. You don't have to have a deep fryer to do so. Instead, let them fizzle in a layer of oil that is only deep enough to cover half the ball, then flip once during frying. These take a while to form each ball, but once you have the plate full of fried goodness, you'll forget about all the labor.

Provided by ElizabethKnicely

Categories     Potato

Time 5h15m

Yield 24 Papas Rellenas, 24 serving(s)

Number Of Ingredients 16

4 large russet potatoes, peeled and cubed
2 tablespoons milk
1/2 lb ground beef
1 onion, peeled and diced
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/4 cup white wine
5 ounces olives stuffed with pimientos (chopped small or minced)
2 teaspoons ground cumin
1/2 teaspoon paprika
salt, to taste
pepper, to taste
2 cups breadcrumbs
1/4 cup flour
2 eggs, beaten (or more as needed)
vegetable oil

Steps:

  • In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
  • Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
  • Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
  • In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
  • Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

Nutrition Facts : Calories 123.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 22.1, Sodium 133.8, Carbohydrate 19.8, Fiber 2.2, Sugar 1.9, Protein 5.2

PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)



Papa Rellena con Salsa Ranchera (Stuffed Potato with Spicy Creole Sauce) image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 8 to 10 potato balls

Number Of Ingredients 35

4 pounds Idaho potatoes, peeled and quartered
1/2 cup kosher salt
2 cups warm milk
1 pound unsalted butter, cut in cubes
1 cup olive oil
2 cups chopped Spanish onion
5 to 6 cloves garlic, chopped
1 tablespoon toasted ground cumin
1 tablespoon dry oregano
1 tablespoon smoked paprika
1 1/2 tablespoons kosher salt
1/2 tablespoon fresh ground black pepper
1 bay leaf
2 pounds freshly ground beef chuck (85 percent lean to 15 percent fat)
3/4 cup tomato paste
6 to 8 eggs beaten with 1/2 cup milk
4 cups fine panko breadcrumbs
4 cups coarse panko breadcrumbs
Vegetable or canola oil, for frying
Salsa Ranchera, for serving, recipe follows
10 tablespoons olive oil
1 pound guajillo chile
8 ounces pasilla chile
8 ounces pulla chile
4 to 5 cloves garlic, whole
1 cup chopped onions
1/2 cup chopped bell pepper
1 tablespoon dry oregano
1 teaspoon toasted ground cumin
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 bay leaf
1 cup chopped fresh tomato
24 ounces tomato puree
16 ounces chicken or beef stock

Steps:

  • For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
  • For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
  • To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
  • Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.

NENA'S PAPAS RELLENAS



Nena's Papas Rellenas image

A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. -Nena Linares, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 14

2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, lightly beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful 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 the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 615mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

ANDES STYLE PAPAS RELLENAS



Andes Style Papas Rellenas image

Papas rellenas translates to stuffed potatoes. It is a peruvian dish (also made in Colombia) consisting of mashed potatoes stuffed with seasoned ground meat and deep fried. It is usually accompanied with a Sarza Criolla, or an aji sauce. Cuban and Puerto Rican versions consist of potato balls stuffed with seasoned picadillo. I usually use half potatoes and half yuca, or whatever I have left over from a previous meal.

Provided by threeovens

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 lbs potatoes
salt & freshly ground black pepper
1 fresh egg
3 hard-boiled eggs, chopped (optional)
6 tablespoons oil
1 lb ground beef
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon paprika
6 stuffed green olives, cut in 4
1/2 cup tomatoes, peeled, seeded and diced
1 teaspoon fresh parsley, minced
1 teaspoon cilantro, minced
1/4 cup golden raisin (optional)

Steps:

  • Boil potatoes in a large pot of salted water until soft, about 20 minutes. Let cool slightly and remove peel. Mash and let come to near room temperature. Add one egg and knead until smooth and soft, it should be like a dough that you can handle without sticking to your hands.
  • Heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden spoon. Add parsley, cilantro, olives, and hard boiled eggs and raisins, if using. Season with salt, pepper and paprika keeping in mind that the olives will also be salty.
  • Take a handful of the potato mixture (about 3/4 cup) and flatten in your hand. Place about 2 tablespoons of the meat filling in the center. Carefully fold over and pinch closed while forming an oval shape. Coat with flour and set aside. Repeat until you have used all the mixtures. Refrigerate about 20 minutes to rest.
  • Heat remaining oil in the skillet (or use a deep fryer) and fry rellena on all sides until golden brown. Drain on paper toweling. Serve hot with Aji or Sarza Criolla.

Nutrition Facts : Calories 332.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 61.8, Sodium 56.1, Carbohydrate 25.4, Fiber 3.6, Sugar 2.3, Protein 14.4

STUFFED POTATOES - PAPAS RELLENAS, COLOMBIA



Stuffed Potatoes - Papas Rellenas, Colombia image

Our "Finca" (farm) in Colombia was about 5 hours from my home city of Medellín, although the roads are much better now and you can get there in about two to three hours. For vacation, my parents and I (as well as many relatives and their families) would go to the farms and have wonderful family reunions. We would always take the "ladder bus" that would leave Medellín at exactly 3:30 a.m.. At 7:00 a.m. the bus would always make the breakfast stop at the riverside town of Bolombolo, a dusty, hot town that survived by serving food, providing cheap accommaccommodations and selling trinkets to the buses going by. Since Bolombolo possessed the only bridge across the Cauca River for several hundred kilometers, the bus and trucking trade was very lucrative for the inhabitants. I always looked forward to our stop for breakfast in Bolombolo as this town was famous for its "empanadas" and its "papas rellenas". I always had two of each with a large cup of hot chocolate. Pure heaven!

Provided by Fabio

Categories     Colombian

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 15

4 -6 potatoes
1 cup cooked white rice (cooled)
1 bunch green onion
1 large tomatoes
2 tablespoons butter or 2 tablespoons olive oil
1 lb ground beef (I use ground Chuck because it is leaner)
2 teaspoons salt
2 teaspoons minced garlic
1 cup unbleached flour
4 large eggs (lightly beaten)
3 tablespoons milk
2 teaspoons cornstarch
1/2 teaspoon ground pepper
1 teaspoon cumin
vegetable oil, to deep fry

Steps:

  • 1) Boil the whole potatoes in a pot filled with enough water to completely cover the potatoes. About 30 to 45 minutes.
  • 2) Once the potatoes are cooked, take them out of the pot and set them aside on a plate to cool for about one hour.
  • 3) While the potatoes are cooling, chop the green onions and tomato into small chunks and saute these in the butter (or olive oil) adding the garlic, cumin, 1 teaspoon of salt and pepper. We call this the "Hogao".
  • 4) Cook the hamburger meat in a frying pan with a couple of tablespoons of vegetable oil until it is no longer pink. Do not overcook. While the meat is cooking, add the corn starch, the remaining salt and more cumin if you wish. Make sure that the meat turns out crumbly with no large chunks.
  • 5) Thoroughly mix the "hogao" and cooked hamburger meat in a bowl and set aside to cool.
  • 6) Cut the potatoes in half. Now we come to the tricky part. In other countries, they mash the potatoes and simply make round balls out of them. We do it the hard way in Colombia. Take each potato half and scoop the middle of it out with a spoon so that you end up with a small "potato bowl". Be careful not too scoop too much out as you may accidentally go through the skin and the potato may fall apart on you.
  • 7) Now, take the scooped out potato "meat" and cut through it with a sharp knife. Don't use a fork because it may turn into "mashed potatoes" and the texture will be much better the coarser it is.
  • 8) Place the potato "meat" in the bowl with the hamburger and hogao and mix thoroughly, making sure that there are no really large chunks of potato in the mixture.
  • 9) Add the cooked rice to the mixture and mix thoroughly once more.
  • 10) With your fingers, take some of the meat/rice mixture and fill the middle of the potato bowls with enough mixture to form a dome. In other words, shape the mixture so that it now looks like you have a whole potato again.
  • 11) Heat your oil to frying temperature.
  • 12) Beat together the large eggs, milk and the flour until smooth. (I add a little salt, pepper and cumin to my batter but it is up to your taste).
  • 13) Roll each stuffed potato in the batter until well covered and drop into the hot oil using a slotted spoon. Cook until golden on one side, roll over and cook the other side.
  • 14) Remove potatoes from the oil and drain on a plate or platter lined with a thick layer of paper towels on the bottom.
  • 15) Enjoy! I like to use squeezed lemon or a mild salsa on my papas rellenas but they are delicious just by themselves.
  • Hint: Sometimes, as you deep-fry the potatoes, you may notice that the batter may slide off leaving a blank spot on your potato. What I do, is that I use a teaspoon to pour some of the raw batter over the spot, carefully "slosh" some of the hot oil over it with the slotted spoon to set the batter and roll it over once more to cook the spot.

PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

This is one Cuban snack that if you haven't tried it, you probably can't imagine what it is nor how it tastes! Instead of asking what the heck is it, here why not taste one? These can be made to a point ahead of time and frozen and they also make wonderful appetizers. Real comfort food! These have to be placed in the refrigerator for at least 2-4 hours, and if deep-frying the frozen method is best. This is a combination of a lot of recipes - a main contributor has been the cook at the "home".

Provided by Manami

Categories     Lunch/Snacks

Time 35m

Yield 24-30 serving(s)

Number Of Ingredients 19

4 large potatoes, peeled & boiled
1/2 teaspoon salt
black pepper
4 eggs
dry breadcrumbs (I use seasoned ones)
flour, enough for rolling
vegetable oil (for frying)
1 lb seasoned ground beef (picadillo)
1/2 cup chopped onion
1 green bell peppers or 1 red pepper, finely chopped
3 garlic cloves, minced
1 lb ground beef (ground sirloin is best)
1 teaspoon salt
2 teaspoons cumin
1 teaspoon freshly ground coarse black pepper
1 pinch red pepper flakes (if you coose)
4 teaspoons tomato paste
1 tablespoon vinegar
vegetable oil

Steps:

  • POTATOES::.
  • Boil potatoes until fully cooked.
  • Drain potatoes and mash with salt.
  • DO NOT ADD BUTTER, OIL, OR LIQUID.
  • Let cool.
  • PICADILLO (meat mixture)::.
  • Saute onions and green pepper until onions are limp.
  • Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
  • Continue to cook until meat is completely cooked.
  • Drain off excess fat and allow to cool.
  • Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
  • Stuff the indentation in each 1/2 with ground beef or picadillo.
  • Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
  • If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
  • Dip ball into beaten egg and the flour until lightly covered.
  • Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
  • Refrigerate for 2-4 hours or you may freeze these for later use.
  • Use frying pan with enough oil to cover half the ball at a time.
  • Heat oil to frying time (375°F) and drop each potato ball into oil.
  • BE CAREFUL!
  • Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
  • If you have deep-fryer heat oil to 375°F.
  • Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
  • DON'T OVERCOOK.
  • Deep frying is best when they are frozen.

Nutrition Facts : Calories 145.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 61, Sodium 193.4, Carbohydrate 11.8, Fiber 1.6, Sugar 0.9, Protein 9.5

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)



Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas) image

Papas rellenas (Cuban-fried, stuffed potatoes) are inarguably one of the more classic Cuban side dishes. They're ideal for a Cuban-themed party or other event.

Provided by supermom4

Categories     Potato Side Dishes

Time 5h5m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (6 ounce) can tomato sauce
¼ cup dry white wine
½ cup chopped pimento-stuffed olives
salt and ground black pepper to taste
2 pounds potatoes, peeled and quartered
4 large eggs
1 cup dry bread crumbs
1 cup vegetable oil, or as needed

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
  • Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
  • Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
  • Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
  • Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
  • Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 33.4 g, Cholesterol 127.8 mg, Fat 16.4 g, Fiber 3.8 g, Protein 17.4 g, SaturatedFat 5 g, Sodium 560.4 mg, Sugar 3.2 g

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PAPAS RELLENAS RECIPE (STUFFED POTATO BALLS) - SUNDAY …
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PAPAS RELLENAS - STUFFED POTATO BALLS RECIPE - THE SPRUCE …
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CUBAN RECIPES | PAPAS RELLENAS (CUBAN STUFFED POTATO)
Drain and mash the potatoes – adding the salt, garlic powder and warm milk. DO NOT ADD BUTTER. Let cool. Grab a handful of the mashed potatoes and make a small bowl (about the size of half a large golf ball), making an indentation in the middle. Repeat. Stuff the indentations with picadillo and bring the two halves together and smooth the ...
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From foreignfork.com


PAPAS RELLENAS (STUFFED POTATOES) | LATIN AMERICAN CROQUETTES
2019-07-31 Peel and cut the potatoes in chunks. Boil the potatoes for 15-20 minutes until they are soft enough to mash. While potatoes are boiling, cook the meal with sofrito, 1 tsp salt, garlic powder, tomato paste, and adobo. Cook until done and add more salt at the end if needed. Mash the potatoes with buttter and 1/2 tsp of salt.
From spinachandbacon.com


PAPAS RELLENAS (FRIED STUFFED POTATOES) - A SASSY SPOON
2022-02-07 Instructions. In a large saucepan, add water and potatoes. Bring to a boil then reduce heat, cover and cook for 20-25 minutes until the potatoes are fork tender. Drain the potatoes then transfer to a large bowl. Mash the potatoes with garlic powder, warm milk, salt and pepper, making sure there are no lumps.
From asassyspoon.com


VEGAN PAPAS RELLENAS (LATIN AMERICAN STUFFED POTATO BALLS)
2020-12-30 Preheat oven to 450°F. 2. Add potatoes to a large pot and cover with water. Bring to a boil and let cook until potatoes can be pierced with a fork. Strain potatoes and add almond milk and salt. Mash and set aside. 3. While the potatoes are boiling, prepare the chana masala. Add the oil to a pan over medium heat.
From peacefuldumpling.com


CUBAN POTATO BALLS (PAPAS RELLENAS) - THE CANDID APPETITE
2012-08-03 Use a frying pan or medium pot to fry the potato balls. Fill with enough oil to cover the potato balls. Heat oil to the frying stage (about 375º F) and drop about four potato balls (be careful not to overcrowd the pot) into the hot oil. Let them cook for about 2 …
From thecandidappetite.com


COLOMBIAN PAPAS RELLENAS (STUFFED POTATO BALLS) - CURIOUS CUISINIERE
2019-04-01 Fill a small saucepan with 1 ½ inches of oil. Heat the oil to 375F, checking the temperature with a thermometer. While the oil is heating, beat together the egg, milk, and flour in a small, deep bowl. When the oil is ready, carefully remove a shaped Papa Rellena from the baking sheet and dip it into the egg mixture.
From curiouscuisiniere.com


COLOMBIAN STYLE STUFFED POTATOES (PAPAS RELLENAS ... - MY …
2020-12-11 Drain the potatoes and mash with a fork or masher and set aside. Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 ...
From mycolombianrecipes.com


PAPAS RELLENAS, STUFFED MASHED POTATO BALLS – VEGAN …
2017-03-25 The Method: Peel and cube your potatoes, boil in a pot of salted water for 15 minutes, or until tender. While the potatoes cook, make the picadillo. Chop the onion, bell pepper, and garlic, ad to a hot nonstick pan on medium heat. Saute with water for about 10 minutes, until onions are translucent.
From veganchowcubano.wordpress.com


RELLENOS DE PAPA (STUFFED POTATO BALLS) - MEXICAN …
2017-12-30 Note: The carne molida recipe includes cubed potatoes, exclude potatoes for this recipe. Set picadillo aside to cool. Form potato balls. Make a hole in the center for picadillo filling. Fill potato ball with picadillo. Slowing start on one side to close potato ball by gently over lapping potato over to the other side.
From mexicanappetizersandmore.com


WAGYU GROUND BEEF PAPAS RELLENAS (STUFFED POTATOES) RECIPE
2022-02-15 To begin with this recipe, we have to prepare a few components. You can cook wagyu ground beef papas rellenas (stuffed potatoes) using 29 ingredients and 8 steps. Here is how you can achieve that. The ingredients needed to make Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes): Make ready 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
From recipechoice.netlify.app


PERUVIAN STUFFED POTATOES (PAPA RELLENA) RECIPE
2021-10-11 Coat each papa rellena generously with flour. The Spruce Eats / Diana Chistruga. In a deep skillet or deep-fat fryer, heat 2 inches of oil to 360 F. Set the oven to 200 F. The Spruce Eats / Diana Chistruga. Fry the potatoes in batches until they are golden brown. The Spruce Eats / Diana Chistruga.
From thespruceeats.com


PERUVIAN PAPA RELLENA | BEEF STUFFED MACHED POTATO BALLS
VIEWS: 719 37 1
From recipes.social


PAPAS RELLENAS (FRIED STUFFED POTATOES) - THE WANDERLUST KITCHEN
2022-02-04 How To Make Papas Rellenas. Assemble your ingredients. For the exact amounts see the recipe card below. Place the potatoes into a large pot and cover with water and add a little salt. Bring the potatoes to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, which should be about 20 minutes.
From thewanderlustkitchen.com


STUFFED POTATO BALLS | CLASSIC BAKES
2021-10-09 Instructions 0%. Wash, rinse, and chop the potatoes into bite-size chunks, then place them into a large pot of water, bring to a boil on high heat, and cook for 10 min or until the potatoes are fork-tender. Once the potatoes are cooked, strain away from the water and set the potatoes aside in a bowl. Using a large deep skillet, add the cooking ...
From classicbakes.com


PAPAS RELLENAS {CUBAN MEAT BALLS} - WHAT A GIRL EATS
2020-07-31 Put about 1 tablespoon picadillo inside indentation. Enclose meat in potatoes, forming into a ball. Place on baking sheet. Repeat with remaining potatoes and meat. Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours. Heat oil in a deep-fat fryer or deep frying pan.
From whatagirleats.com


PAPAS RELLENAS (COLOMBIAN STUFFED POTATOES) - THE SPICY GRINGA
2021-10-14 Papas rellenas, specifically, was a food I tried for the first time in Miami. I had one of the Cuban variety and absolutely loved it. From what I understand, Cubans tend to use bread crumbs in their batter making the fried potatoes more crispy on the outside. I am always one to add more crispiness to a fried food whenever possible, but I wanted ...
From thespicygringa.com


FRIED STUFFED POTATO BALLS - HOME MADE ZAGAT
2016-03-09 Add potato to top and flatten in scoop. Release scoop slowly. Place on parchment paper on a tray. Repeat till all potato is used up. Place eggs in a bowl and whip together till combined. Mix half of flour and bread crumbs and combine. Dip potato ball in egg mixture then into flour/crumb mixture.
From thisbagogirl.com


BRISKET-STUFFED PAPAS RELLENAS RECIPE | THE NOSHER
2015-12-07 1 cup breadcrumbs. oil for frying. Directions. In a large pot, cover the potatoes with cold water, and bring to a boil. Cook the potatoes until tender, about 15-20 minutes. Drain completely, add garlic powder, onion powder, salt and pepper, and mash until smooth. Set aside to …
From myjewishlearning.com


PAPAS RELLENAS (RELLENO DE PAPA) VIDEO - COOKED BY JULIE
2021-05-25 Heat some oil in a large skillet over medium-high heat. Add the beef and brown completely. This should take about 10 minutes. Add the onions and tomato paste and cook for 2-3 minutes. Stir in the garlic, adobo, sazon, bay leaf, tomato sauce, and olives. Reduce the heat to medium-low, cover, and cook for 15-20 minutes.
From cookedbyjulie.com


STUFFED POTATO BALLS PAPAS RELLENAS RECIPE - GENIUS KITCHEN
Another great recipe from About Latin Caribbean Food. Jun 26, 2018 - Puerto Rican Stuffed Potato Balls are great as a snack or appetizer or make them large for nice side dish. Another great recipe from About Latin Caribbean Food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


STUFFED POTATO BALLS | PAPAS RELLENAS | DISH25 - YOUTUBE
'Stuffed Potato Balls' or 'Papas rellenas' is a hand held dish which is very popular in Latin American regions, and not surprisingly all over the world. What...
From youtube.com


PAPAS RELLENAS - STUFFED POTATO BALLS RECIPE
Miniatuere potato-ballen meitsje perfekt foar snacks, appetizers, of partij trays. Grutte papas rellenas meitsje in folle lunch, side skûtel of hânpakt. Wat jo moatte hawwe . 2 pûnsmashed potatoes (heul) 2 aaien (licht skot) 3 kieblommen bot (of margarine) 4 teaspoanen maisstärke ; 2 kieltsjes oliveelje ; 1 pûn grûnbeef ; 4 kieltsjes ...
From fy.hiloved.com


PAPAS RELLENAS (CUBAN POTATO BALLS) - KAREN'S KITCHEN STORIES
Bring one quart of oil to 375 degrees F in a Dutch oven, or deep fryer. The oil should be deep enough so that each ball will be submerged in the hot oil. Drop about 4 balls into the oil and fry for about 5 minutes, until golden brown, turning frequently until cooked evenly. Transfer to the paper towel lined plate.
From karenskitchenstories.com


LOW CARB KETO PAPAS DE RELLENAS "STUFFED POTATOES"
2021-05-13 In a large pot, boil one head of chopped cauliflower until soft (approx 12-15 minutes). In a mixing bowl, drain and mash cauliflower until you get the consistency of mashed potatoes. Add in melted butter, table cream, pepper, salt, garlic powder, and cheese to the mashed cauliflower. Mix until combined. Refrigerate for at least one hour, or ...
From buttertogetherkitchen.com


PAPAS RELLENAS - PERUVIAN STUFFED POTATOES - ANALIDA'S ETHNIC SPOON
2021-03-11 Once it’s hot enough, at about 350 degrees, gently drop your papas rellenas into the hot oil. Let them cook for about 3 minutes or until golden brown. Use tongs to ensure they’re evenly browned by moving them around, about 1 and a half minutes into the frying process. Drain on a paper towel lined plate before serving.
From ethnicspoon.com


PAPAS RELLENAS (STUFFED IDAHO® POTATOES)
Cut potatoes into 1/4-inch thick slices. Cook in boiling, salted water until just done, about 10 minutes. Drain and let cool. In a medium skillet, over medium heat, cook onions, garlic and chilies until soft, about 8 minutes.
From idahopotato.com


EXTRA CRISPY CHORIZO POTATO BALLS (PAPAS RELLENAS) - A PERFECT ...
2018-09-10 Step 3: Once you have the mashed potatoes and chorizo ready, form a small ball with the mashed potatoes and make a small hole in the middle. Then you just have to fill the hole with chorizo and mozzarella cheese. Finish this step by covering it up with more mashed potato and rolling to form a smooth ball. Step 4: The last step is to coat the ...
From mylatinatable.com


PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES) - KITCHEN GIDGET
2020-04-30 Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes. Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.
From kitchengidget.com


RECIPE: BRISKET-STUFFED PAPAS RELLENAS - ALBERTA JEWISH NEWS
2015-12-09 Directions. In a large pot, cover the potatoes with cold water and bring to a boil. Cook the potatoes until tender, about 15-20 minutes. Drain completely, add garlic powder, onion powder, salt and pepper, and mash until smooth.
From albertajewishnews.com


PAPAS RELLENAS - THE KITCHEN PREP BLOG
2021-08-25 Dip the sealed potato ball into the beaten egg, allowing any excess to drip off. Place it immediately into the breadcrumbs, rolling it around to fully coat. Place the breaded ball onto a plate or baking pan. Repeat with the rest of the mixture until you've used it all up. (I got 6 Papas Rellenas out of this recipe.)
From thekitchenprepblog.com


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