Papas Rellenas (Fried Stuffed Potatoes)
Papas Rellenas (Fried Stuffed Potatoes)
Ingredients
4 large potatoes, peeled and cubed
1 ½ teaspoons salt, divided
1 tablespoon vegetable oil
1 green bell pepper, chopped
½ cup chopped onion
3 cloves garlic, minced
1 pound ground beef
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 large eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying
Directions
Place potatoes into a large pot; 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 1 to 2
minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain.
Set aside to cool to room temperature.
Meanwhile, heat vegetable oil in a large skillet over medium
heat. Cook and stir green pepper, onion, and garlic in the hot skillet until
onion has softened and turned translucent, about 10 minutes.
Increase heat to medium-high; stir in ground beef. Cook and
stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar,
cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer
beef mixture to a bowl; allow to cool to room temperature.
Line a baking sheet with plastic wrap or waxed paper; set
aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into
separate, shallow dishes; set aside.
Grab a handful of mashed potatoes (about 1/12 of the mashed
potatoes); split into 2 equal portions. Form each piece into a small bowl shape
and fill each with beef mixture. Place halves together, seal edges, and smooth
to make a round ball. Repeat this step with remaining potatoes and beef
mixture.
Working one at a time, gently roll potato balls in flour to
coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently
toss between your hands so any bread crumbs that haven't stuck can fall away.
Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to
4 hours or freeze for later use.
Heat oil in a deep fryer or large saucepan to 350 degrees F
(175 degrees C).
Cook potato balls in hot oil in batches, using tongs to roll
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.
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