Simply Rice and Beans Rellenos de Papa (Stuffed Potato Balls) Stuffed potato balls, Food from www.pinterest.com.mx
Description
Puerto Rican potato balls, also known as "papas rellenas," are a delicious and savory fried dish that is enjoyed all over the Caribbean. These crispy potato balls are typically filled with seasoned ground beef, but can also be filled with chicken, cheese or vegetables. They are perfect as a snack or appetizer, and are sure to please any crowd.
Prep Time
Preparation for Puerto Rican potato balls takes approximately 1 hour.
Cook Time
Cooking time for Puerto Rican potato balls is approximately 15-20 minutes.
Ingredients
For the potato dough: - 2 lbs potatoes - 2 eggs - 1/2 cup flour - 1/2 tsp salt - 1/4 tsp black pepper For the filling: - 1 lb ground beef - 1/2 onion, diced - 2 cloves garlic, minced - 1/2 tsp oregano - 1/2 tsp cumin - 1/2 tsp salt - 1/4 tsp black pepper For frying: - 2 cups vegetable oil
Equipment
- Large pot - Large frying pan - Mixing bowl - Potato ricer or masher - Measuring cups and spoons - Slotted spoon
Method
1. Peel and cube the potatoes, and place them in a large pot with enough water to cover them. Bring to a boil and cook until tender, about 20-25 minutes. 2. Drain the potatoes and mash them using a potato ricer or masher. 3. In a mixing bowl, combine the mashed potatoes, eggs, flour, salt, and black pepper. Mix well until a smooth dough forms. 4. In a large frying pan, brown the ground beef over medium heat. Add the onion, garlic, oregano, cumin, salt, and black pepper. Cook until the onion is translucent and the beef is fully cooked. 5. Take a small handful of the potato dough and flatten it into a disc in the palm of your hand. 6. Place a spoonful of the beef filling in the center of the potato disc. 7. Carefully fold the potato dough over the filling, forming a ball. Pinch the edges to seal. 8. Heat the vegetable oil in a large frying pan over medium-high heat. 9. Fry the potato balls in the hot oil until golden brown, about 3-4 minutes per side. 10. Remove the potato balls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain off the excess oil.
Notes
- To make the potato dough easier to work with, chill it in the refrigerator for 30 minutes before forming the balls. - If the potato dough cracks or breaks when forming the balls, simply pinch it back together and smooth it out with your fingers. - These potato balls can be made ahead of time and frozen for later use. Just fry them from frozen until heated through and crispy.
Q: Can I use a different filling besides ground beef? A: Yes, you can use chicken, cheese, or vegetables instead. Q: Can I bake these instead of frying them? A: Yes, you can bake them in a preheated 375°F oven for 20-25 minutes, or until golden brown. Q: Can I make these without eggs? A: Yes, you can substitute 1/4 cup of milk for the eggs.
Recipe Tips
- Be sure to use starchy potatoes, like russets, for the dough. Waxy potatoes, like red or new potatoes, will not work well. - Fry the potato balls in small batches to ensure they cook evenly and don't stick together. - Serve the potato balls hot with a side of salsa or hot sauce for dipping.
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