Recipe for papa rellenas – cuban deep-fried stuffed potatoes
Papas Rellenas, or deep-fried stuffed potatoes, are a popular dish in many Latin American cuisines, especially in Cuba, where it is considered a classic comfort food. This delicious snack consists of soft, mashed potato filled with spicy and flavorful meat, which is then shaped into small balls or ovals, breaded, and deep-fried until they are golden brown and crispy on the outside, yet delightfully soft and juicy on the inside.
The recipe for Papas Rellenas can vary from region to region, and the filling can include different ingredients such as beef, pork, chicken, and sometimes even chorizo or hard-boiled eggs, seasoned with local spices and herbs. The outer potato coating provides a pleasant mildness that perfectly complements the spicy filling.
Papas Rellenas are ideal as an appetizer, part of a tapas spread, or as a hearty snack at any time of the day. They are a true delight for the taste buds and offer a wonderful combination of textures, from the crunchy, deep-fried exterior to the soft, creamy interior. This makes them a favorite among both children and adults and a festive addition to any gathering or family night.
Papa Rellenas - Cuban Deep-Fried Stuffed Potatoes
Equipment
- 1 Deep fryer or
- 1 Airfryer
Ingredients
Potato Dough
- 650 gram Potato
- 110 gram Potato Flour
- 50 gram Butter
- 30 gram Parmesan freshly grated
- 1 pcs. Egg
- 15 gram Milk
- Salt and Pepper
- 2.4 gram Onion Powder
- 2.3 gram Paprika
Fill
- 2 cloves Garlic
- 1 pcs. Onion
- 13.5 gram Oil
- 2.3 gram Smoked paprika
- 1.1 gram Cayenne Pepper
- 2.1 gram Cumin
- 1.35 gram Chili Powder
- 6 gram Salt
- 400 gram Ground beef
- 15 gram Tomato Puree pitted, can be omitted
- 50 gram olive
Breading
- 52 gram Wheat Flour
- 1 pcs. Egg beaten
- 50 gram Grate or panko
Instructions
Potato Dough
- Peel the potatoes and cut them into smaller pieces.
- Put the potatoes in a pot with lightly salted water.
- Boil them until they are completely tender.
- Drain the water and mash the potatoes, it can just be done with a fork.
- Mix potato flour, butter, grated parmesan, egg, and milk into the potatoes and stir together - possibly with your hands. It should become a rather sticky dough.
- With wet hands, form 12-16 balls from the potato dough.
- Flatten each ball into a pancake shape, and place 2 tbsp of filling in the middle of each pancake.
- Fold the potato dough around the filling and shape it into a ball. Keep your hands moist so the dough doesn't stick.
- Place each finished dough ball on a plate/cutting board sprinkled with flour.
- You can advantageously freeze them for 1-2 hours, so they are easier to bread and cook.
Filling
- Cut the onion into small cubes and the garlic cloves into thin slices.
- Heat a pan on high heat (12 out of 14 on my stove).
- Add oil and tomato paste to the pan when it is hot.
- Let the tomato paste get some color, it takes a minute or two.
- Add the meat and spices.
- After a few minutes, turn down to medium-high heat (8 out of 14 on my stove) and add the onions and garlic.
- Let it simmer for 10 minutes and take it off the heat.
- Let it cool slightly and it is now ready to be stuffed into the potato balls.
Deep-Frying Preparation
- Place flour, beaten egg, and bread crumbs in each their own bowl/plate.
- Dip each ball first in wheat flour, then egg, and finally bread crumbs.
- Deep-fry for 3-4 minutes at 180 degrees Celsius (356 degrees Fahrenheit) - the filling is cooked, so it's just about getting the breading crispy. If you've had them cooled down, they will need 1-2 minutes more.
- Enjoy.
Airfryer Preparation
- After they have been breaded, spray them with oil and place them in your airfryer.
- Cook the balls for 10 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
- Then turn them and spray them again.
- Cook for 5 more minutes and they are ready to be served.
- Enjoy.