Ingredients
For the Papas Rellenas:
- 2 pounds potatoes
- 1 tablespoon cornstarch, plus extra for dusting
- 1 egg, lightly beaten
- 2 tablespoons butter
- Salt (about 2 tablespoons for boiling water)
- Oil for frying (such as vegetable or canola oil)
For the Filling:
- 1/2 recipe Puerto Rican Picadillo (seasoned ground beef mixture)
For Serving:
- Mayoketchup or mojo de ajo (for dipping, optional)
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into uniformly sized chunks. Place them in a pot and cover with water, adding about 2 tablespoons of salt. Bring to a boil and cook until potatoes are tender and can be easily pierced with a fork, approximately 20 minutes.
- Mash the potatoes: Drain the potatoes thoroughly and return them to the pot. Allow any excess moisture to evaporate by heating briefly. Mash the potatoes with 1 tablespoon cornstarch, the lightly beaten egg, and butter until smooth and well combined.
- Form the potato balls and stuff: Dust your hands with cornstarch to prevent sticking. Flatten roughly 1/2 cup of mashed potato into a disk in the palm of your hand. Place a heaping tablespoon of Puerto Rican Picadillo in the center. Carefully wrap the edges of the potato disk around the filling, sealing completely, then roll gently into a smooth ball. Repeat this process until all the mashed potatoes and filling have been used, reapplying cornstarch to your hands as needed.
- Deep fry the papas rellenas: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully place the potato balls into the hot oil and fry for about 5 minutes, turning occasionally, until they are golden brown on all sides and crispy. Remove them with a slotted spoon and drain on paper towels.
- Serve: Serve the papas rellenas warm, plain or accompanied by mayoketchup or mojo de ajo dipping sauces for added flavor.
Notes
- Ensure the oil is at the correct temperature (350°F) before frying to avoid greasy papas rellenas.
- It’s important to dust your hands with cornstarch when forming the balls to prevent sticking and improve seal.
- If desired, you can prepare the Puerto Rican Picadillo ahead of time for convenience.
- Make sure potatoes are well drained and dry before mashing to prevent sogginess.
- Mayoketchup is a popular dipping sauce made by mixing ketchup and mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Puerto Rican
