- Cooking Time:
- Preparation Time:
- 4 large potatoes, peeled and boiled
- 1/2 teaspoon salt
- 2 eggs beaten
- Dry bread crumbs
- 1 lb. Cuban Picadillo
- Flour (enough to roll the papas rellenas in)
- Peanut, vegetable or corn oil for frying
- Boil potatoes until they are fully cooked.
- Mash potatoes with the salt (do not add any butter, oil, or liquid!) allow mixture to cool for 30 minutes at room temperature.
- Grab a handful of mashed potatoes, split the handful in half, and make each half into a little bowl by pressing in with your fingers.
- Stuff the indentation in each half with the Picadillo (recipe below).
- Bring the two halves together and smooth to make a round ball, about the size of an overstuffed golf ball.
- Dip the ball into the beaten egg, and then roll in the flour until lightly covered.
- Dip the ball in the egg again and roll in the bread crumbs to coat thoroughly.
- Important: Refrigerate the balls for two to four hours before proceeding to the next step.
- You may also freeze for later use, see "deep frying" note below.
- Use a frying pan with enough oil to cover half the ball at a time.
- Heat oil to the frying stage (about 375º F) and drop each papa rellena into the hot oil.
- Let it cook for about two minutes or until golden brown.
- Turn the balls and cook the other half in the same way.
- If you have a deep fat fryer, heat the oil to 375º F.
- Place a single layer of papas rellenas in the basket, drop into the oil and cook for about 3 minutes, or until golden brown.
- Be careful not to overcook.
- Deep frying works best if the rellenas are frozen.
NotesStuffed & Fried Mashed Potatoes
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