Sweet Potato Rellenos De Papa Stuffed Sweet Potato Fritters Recipes

RELLENOS DE PAPA (PICADILLO STUFFED POTATO FRITTERS)

Steps:

• Add the potatoes to a large pot and cover them with at least 4 inches of cold water. Bring the water up to a gentle boil over medium-high heat and boil the potatoes for 20 minutes, or until a knife can pass through the center of the largest potato without resistance.
• Once soft, drain the potatoes in a colander and leave them to cool completely.The rest of the ingredients will be added once the potatoes are cool.
• Heat a large pan over medium heat. Add the meat to the pan and cook the meat just until it starts to brown, about 2-3 minutes.
• Add the green pepper, onion, and garlic to the pan. Sauté the meat until it is brown and the veggies are translucent, stirring occasionally, about 3 or 4 more minutes. Once browned, drain any excess fat from the meat and return it to the stove.
• Stir the sofrito, adobo, sazón, garlic and onion powders, oregano, and pepper into the meat. Heat these until fragrant or 1-2 minutes. Add the tomato sauce, sliced green olives, and capers to the pan.
• Heat the sauce over medium heat, stirring frequently, for 2-3 minutes, or until the picadillo begins to dry out slightly. The picadillo is done when it is thick, but not dry- like wet taco filling.
• Transfer the picadillo to a sheetpan and smooth it into an even layer. Cover the pan with plastic wrap and allow it to cool completely in the refrigerator.
• Once the potatoes are completely cooled, grate them into a large mixing bowl. Stir in the beaten egg, then use a potato masher (or fork) to mash them into a paste.
• Add the cornstarch and bijol to mixture and use your hands or a spoon to combine the mixture completely. The mixture should be pliable without being runny or too stiff. Press the potato mix against the sides of the bowl to help it cool down faster. Place a piece of plastic film against the potatoes to keep them from drying out, then put the bowl in the fridge to chill them completely- at least 1 hour.
• Set up the bowls of potato and picadillo near one another. Sift together the 1/4 cup of cornstarch and bjiol onto a small sheetpan.
• Divide the potato mixture in the bowl into 12 equal portions using a rubber spatula, about 1/2 cup each. Lay the plastic wrap you covered the potatoes in the bowl with over your hand and place a portion of the potato mixture into the center of your palm.
• Use the opposite hand to press the potatoes into a 1/4" thick disc. Place a mound (about 3 tablespoons worth) of chilled picadillo into the middle of the potato disc. Close the fingers of the plastic-covered hand to bring the potato mix up, and around, the picadillo, then gently pinch the potato mixture together to close the seam. Try make sure you're encasing the picadillo in the potatoes, with the least amount of filling poking out. Don't get frustrated.Add a little potato to any cracks in the surface if need be. Use the plastic wrap to smooth any cracks or crevices.
• Carefully lay your formed rellenos on a sheet pan while you mold the rest. Begin heating your frying oil over moderate heat to 360°F.
• *If you plan to air fry or bake the rellenos, skip the dusting of cornstarch. Once all of the rellenos are formed, dust your hands liberally with some of the cornstarch from the dusted sheet pan. Grab a papa and toss it gently back and forth to give them a light dusting of cornstarch. Too heavy a dusting will leave untasty clumps of cornstarch on the rellenos after frying.
• See notes in post on how to deep-fry safely. Once the oil reaches temperature, use a slotted spoon, preferably wooden, to gently slide a 2-3 rellenos into the hot oil. It's okay if the relleno sticks slightly to the sheet pan when you attempt to lift it. Just scrape up what was left behind and mold it back onto the relleno.
• Fry your rellenos for 6 minutes. After 1 minute of frying, use a flat spider to nudge the papas from the bottom of the pot. This helps them brown evenly without one side burning. Swish them around in the oil, carefully, as they cook to keep them from frying too close to one another.
• If the rellenos fall apart as soon as they hit the oil it is because they either aren't cold enough, or because you added too many eggs to the potato mixture (which shouldn't be the case). If it's the former, pop the sheet tray of rellenos into the fridge for an hour and try again. If it's the latter,try the fridge trick and if that doesn't work, brush them with oil and bake them, instead.
• Once the rellenos are done frying, use the spider to lift them from the oil and transfer them to a rack placed over a sheet pan and allow them to drain thoroughly. Continue frying the rellenos, making sure to allow the oil to come back up to temp before adding the next batch.
• Arrange the rellenos on a platter or wrap each relleno in deli paper. Serve with a bowl of mayo-ketchup (recipe below). Enjoy while hot.

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!

RELLENOS DE PAPA (STUFFED MASHED POTATOES)

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.