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.
Pairs Well With
Stuffed & Fried Mashed Potatoes