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Rellenos de Papa
Rellenos de Papa, or stuffed potato balls, are a delightful staple in Latin American cuisine, celebrated for their crispy golden exterior and a savory filling that brings comfort and joy to every bite. Made from creamy mashed potatoes and filled with a mouthwatering blend of seasoned ground beef and gooey cheddar cheese, these potato balls are deep-fried to perfection, creating a satisfying crunch. Often served as a snack or appetizer, they are best enjoyed with a zesty dipping sauce that elevates their deliciousness. The origins of Rellenos de Papa trace back to the fusion of indigenous and Spanish culinary influences, making them a beloved dish across many Latin American countries.
Ingredients
- Vegetable oil
- for frying
- Breadcrumbs
- 1 cup
- Egg
- 1, beaten
- Cheddar cheese
- 1 cup, shredded
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Paprika
- 1/2 teaspoon
- Cumin
- 1/2 teaspoon
- Garlic
- 2 cloves, minced
- Onion
- 1 small, chopped
- Ground beef
- 1 pound
- Potatoes
- 2 pounds, peeled
- Dipping sauce
- to taste (recommended: zesty salsa or sour cream)
Instructions
- Boil the peeled potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool completely.
- Once the potatoes are cool, mash them in a large bowl until smooth and lump-free. Set aside.
- In a skillet over medium heat, add a splash of vegetable oil and sauté the chopped onion and minced garlic until the onion is translucent, about 3-5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
- Stir in the cumin, paprika, salt, and black pepper, cooking for an additional 2 minutes to blend the flavors.
- Combine the beef mixture with the mashed potatoes in the large bowl, mixing thoroughly until well incorporated.
- To form the potato balls, take a small portion of the mixture and flatten it in the palm of your hand. Place a spoonful of shredded cheddar cheese in the center, then fold the potato mixture over the cheese to create a ball. Ensure the cheese is fully enclosed.
- Dip each potato ball into the beaten egg, allowing any excess to drip off, then roll it in breadcrumbs to coat evenly.
- In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully add the potato balls in batches, frying them until they are golden brown and crispy, about 3-4 minutes per batch.
- Remove the fried potato balls from the oil and drain them on a paper towel-lined plate to absorb excess oil.
- Serve the Rellenos de Papa hot, accompanied by your favorite dipping sauce, such as a zesty salsa or creamy sour cream.
Tips
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the beef mixture.
- You can use sweet potatoes instead of regular potatoes for a unique twist on the flavor.
- Make the potato mixture ahead of time and store it in the refrigerator until you're ready to fry.
Dietary Information
Servings: 4-6 Dish Type: Appetizer Prep Time: 30 minutes Cook Time: 20 minutes Calories: 400 Fat: 25g Carbs: 30g Protein: 15g Sodium: 600mg Sugar: 2g
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