Ingredients
Cuban Beef Picadillo
- 1 batch Cuban Beef Picadillo (prepare separately according to your favorite recipe)
Potatoes and Coating
- 2 lbs Russet potatoes, peeled and cut into cubes (approximately 6 medium potatoes)
- 1 teaspoon garlic powder
- 2 tablespoons warm milk (any kind)
- 2 large eggs, whisked
- 2 cups plain breadcrumbs
- Salt and pepper to taste
- Oil for frying (high smoke point oil such as vegetable or canola oil)
Instructions
- Cook Potatoes: In a large saucepan, add the peeled and cubed potatoes and cover with water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 to 25 minutes or until the potatoes are fork tender.
- Mash Potatoes: Drain the potatoes and transfer them to a large bowl. Mash the potatoes thoroughly with garlic powder, warm milk, salt, and pepper until smooth and lump-free. Allow the mashed potatoes to cool slightly.
- Shape Potato Circles: Line a baking sheet with parchment paper. Using 3 to 4 tablespoons of mashed potato, form a flat circle in the palm of your hand, about one-third inch thick.
- Add Filling: Place one heaping tablespoon of prepared Cuban beef picadillo mixture in the center of the potato circle. Avoid overfilling to prevent bursting during frying.
- Form Potato Balls: Carefully shape the mashed potato around the picadillo, sealing the filling completely and forming a smooth, round ball approximately the size of a golf to tennis ball. Place the formed ball onto the prepared baking sheet. Repeat with remaining mashed potatoes and filling.
- Bread the Potato Balls: Prepare two shallow bowls—one with the whisked eggs and one with plain breadcrumbs. Dip each potato ball first into the egg, then roll it in breadcrumbs. Repeat the egg and breadcrumb dipping once more to ensure a complete coating.
- Chill to Set: Arrange the coated potato balls on a baking sheet and cover with plastic wrap or aluminum foil. Refrigerate for at least 2 hours or overnight to help them firm up and prevent them from falling apart when fried. Alternatively, freeze the potato balls at this stage for up to 2 months; thaw to room temperature before frying.
- Fry: Heat oil in a large deep pot to 350°F (175°C). Fry 1 to 2 potato balls at a time for 2 to 3 minutes, turning occasionally until they are evenly golden brown and crisp. Drain on paper towels to remove excess oil.
- Serve: Enjoy the papas rellenas warm as a delicious appetizer or side dish.
Notes
- Ensure the potato balls are well chilled before frying to prevent them from falling apart in the oil.
- Use a high smoke point oil such as vegetable, canola, or peanut oil for frying to achieve a crisp exterior without burning.
- You can prepare the Cuban beef picadillo in advance to save time.
- Freezing the potato balls after breading allows for convenient make-ahead cooking; thaw completely before frying.
- Adjust seasoning in the mashed potatoes to your preference, but keep salt balanced, especially if the picadillo is seasoned.
- Use fresh breadcrumbs or panko for extra crispiness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cuban
