Papas Rellenas from Islas
These picadillo-stuffed potato fritters will start your next food fight.
Equipment
- Stock Pot with optional insert
- Potato Masher or fork
- Parchment Paper
- Whisk
- Spider Strainer or tongs
- Kitchen Thermometer
Ingredients
Potatoes
- 4 russet potatoes large, peeled and cubed
- 1 tablespoon kosher salt plus more as needed
Picadillo
- 1 tablespoon olive oil
- ½ cup sofrito
- 1 lb ground beef
- 2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
Papas Rellenas
- 2 cups fine dry bread crumbs
- 1 cup all-purpose flour
- 4 eggs
- 1 qt vegetable oil for frying
Instructions
- 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 fork.
- 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 the 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.
- 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.
Notes
- Store any leftover picadillo in the refrigerator for up to a week and enjoy as a snack or with steamed white rice
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/papas-rellenas
Nutrition
Calories: 564kcalCarbohydrates: 19gProtein: 11gFat: 50gSaturated Fat: 10gPolyunsaturated Fat: 23gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 869mgPotassium: 465mgFiber: 1gSugar: 1gVitamin A: 118IUVitamin C: 16mgCalcium: 38mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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