Sweet Potato Rellenos De Papa Stuffed Sweet Potato Fritters Recipes

PAPAS RELLENAS (FRIED STUFFED POTATOES)

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.

RELLENOS DE PAPA (STUFFED POTATO BALLS)

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!