Papas Rellenas, Picadillo-Stuffed Potato Fritters, from Islas

"Enjoyed across Latin America, papas rellenas are sinful. Potatoes are boiled and mashed, then stuffed with seasoned ground beef, formed into balls, and then fried. They're laborious to make, so they're most commonly sold at cuchifrito stands in the Dominican Republic and Puerto Rico - as well as Caribbean diaspora enclaves such as Chicago, Miami, and New York's East Harlem - instead of made at home."

- Von Diaz

Meat and potatoes make for a seriously sinful meal when prepared in the right way. Potatoes are mashed, meat is cooked with sofrito to make picadillo, and then something incredible happens.

Like the 8-year-old you'll always truly be, you're suddenly making giant mashed potato balls filled with meat, thinking about all the snowballs filled with ice that led you to excel in this moment.

By the time you deep-fry them, you've all but forgotten your hunger and are planning your next food fight, but the smell of the picadillo-stuffed potato fritters cooking in oil brings it right back.

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Islas

This papas rellenas recipe is from Islas: A Celebration of Tropical Cooking by Von Diaz.

Deep-frying has diminished in popularity in recent years, as nutritionists often attribute high cholesterol and other health issues to a diet high in fried foods. But deep-frying is an age-old cooking technique with deep roots on the African continent and a way of cooking that enslaved people brought to many islands in the Caribbean.

In that way, it will always be a marker of African culture in the region, and an important one, because dep-frying is incredibly adaptable, and always (when done properly) delicious.

Oil - especially that extracted from peanuts, corn, seeds, coconuts, or palms - can be heated to extremely high temperatures, critical for generations of island cooks who had only open fires to cook with, which makes temperature control difficult.

And if you've ever eaten a leftover piece of fried chicken, you know it's also an excellent method for preserving food. In addition, oil can be reused many times - adding another layer of flavor to what's being fried.

How to Make Papas Rellenas

Ingredients

• potatoes - large russet potatoes are preferred
• salt - kosher salt
• oil - this papas rellenas recipe calls for olive oil for the picadillo and vegetable oil for deep-frying
• sofrito - a popular paste used for making Caribbean dishes
• ground beef - for making the picadillo. You can also use ground bison
• cumin - ground cumin
• black pepper - freshly ground black pepper is preferred
• tomato paste
• vinegar - a small amount of white vinegar is used for this picadillo
• bread crumbs - fine dry bread crumbs
• flour - all-purpose flour
• eggs

Equipment

• prep bowls
• vegetable peeler
• chef knife
• butcher block
• stock pot
• measuring spoons
• measuring cup
• stock pot insert or colander
• potato masher or spoon
• enameled cast iron skillet
• wooden spoon
• baking sheet
• parchment paper
• whisk
• blue carbon steel wok
• spider strainer
• kitchen thermometer
• cooling rack

Prep the Potatoes

Wash your hands with soap and water. Use a vegetable peeler to peel the potatoes. Use a knife and a cutting board to cut them into cubes.

Cook the Potatoes

Transfer the potatoes to a large pot. Use a measuring spoon to add the salt. Add enough water to the pot to cover the potatoes. Bring it to a boil over high heat. Decrease the heat to medium-low. Cover and simmer for 20 minutes, or until tender. Turn off the stove.

Drain the potatoes, transfer to a large mixing bowl, and mash with a potato masher or spoon.

Make the Picadillo

While the potatoes cool, make the picadillo. Heat the oil in a skillet over medium heat. When shimmering, add the sofrito, and sauté for 5 to 7 minutes. Add the meat, cook for 5 to 7 minutes, and add the remaining picadillo ingredients. Transfer to a clean bowl and let it cool. Turn off the stove.

Prep a Work Station for Papas Rellenas

Line a baking sheet with parchment paper. Pour the bread crumbs and flour into separate bowls. Crack the eggs into a clean bowl and whisk. You can weigh out the flour and breadcrumbs if you want the practice, but it's not necessary.

Create a Mashed Potato Bowl

Scoop about ¼ cup of mashed potatoes into your hand and separate into two equal portions. Mold one portion into a bowl shape.

Fill with Picadillo & Seal

Add about 2 tablespoons of picadillo to the inside of the bowl. Cover the bowl with the other portion of mashed potatoes and seal to form a ball.

Flour, Egg, Bread Crumbs

Roll the ball in the flour and shake off the excess. Dip the ball into the egg and then roll it in the breadcrumbs. Toss the ball from hand to hand to remove excess breadcrumbs and place it on the baking sheet. Repeat steps 5 through 7 until you've used all your mashed potatoes.

Refrigerate for 2 to 4 Hours

Transfer the baking sheet to the fridge and let it cool for 2 to 4 hours. Alternatively, you can stick it in the freezer for 30 minutes or until you're ready to fry them. Wash your hands.

Heat the Oil

Remove the papas rellenas from the fridge or freezer. Add the oil to a wok and heat it to 350 degrees Fahrenheit.

Fry the Papas Rellenas

Fry the papas rellenas in batches for 3 minutes or until crispy and golden brown. Use a spider strainer or tongs to turn them for even browning.

Place a drying rack over the baking sheet. Remove them from the oil and let them cool for a few minutes before serving. Turn off the stove.