Papas Rellenas (Fried Stuffed Potatoes)

Papas rellenas are crispy potato balls filled with savory Cuban picadillo! A Cuban classic served as an appetizer, snack, or main course.

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INGREDIENTS

– Cuban Beef Picadillo – russet potatoes – garlic powder – warm milk any kind – eggs – plain breadcrumbs – salt + pepper to taste – vegetable oil for frying Get Recipe

Step-by-step instructions!

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Boil then mash potatoes with garlic powder, warm milk, salt and pepper. Using 3-4 tbsp of potatoes, make a circle, about 1/3-inch thick.

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Place 1 heaping tablespoon of the picadillo in the center of the circle. Careful not to overfill or it will burst while frying.

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Shape the potato around the picadillo to form a round, smooth ball, making sure it is completely sealed. Place the potato balls on the baking sheet. Repeat

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In a shallow bowl, place the whisked eggs. In another bowl, place the breadcrumbs. Dip each potato ball in the egg first then roll in the breadcrumbs.

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Repeat the process by dipping the potato ball again in the egg and then again in the breadcrumbs until completely coated.

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Place the balls on a baking sheet, cover with plastic wrap then refrigerate for 2 hours or overnight. If you skip this step, you risk the potato balls falling apart.

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Bring balls to room temp. Heat oil to 350° in a large pot. Fry 1-2 potato balls at a time for about 2-3 minutes, turning occasionally. Drain on paper towels.

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Swipe up for full recipe!

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Papas Rellenas (Fried Stuffed Potatoes)

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Papas rellenas are crispy potato balls filled with savory Cuban picadillo! A Cuban classic served as an appetizer, snack, or main course.

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Boil then mash potatoes with garlic powder, warm milk, salt and pepper. Using 3-4 tbsp of potatoes, make a circle, about 1/3-inch thick.

Make circle with potatoes

1

Place 1 heaping tablespoon of the picadillo in the center of the circle. Careful not to overfill or it will burst while frying.

Stuff potato balls

2

Shape the potato around the picadillo to form a round, smooth ball, making sure it is completely sealed. Place the potato balls on the baking sheet. Repeat

Seal the potato balls

3

In a shallow bowl, place the whisked eggs. In another bowl, place the breadcrumbs. Dip each potato ball in the egg first then roll in the breadcrumbs.

Breading station time

4

Repeat the process by dipping the potato ball again in the egg and then again in the breadcrumbs until completely coated.

Continue breading

5

Place the balls on a baking sheet, cover with plastic wrap then refrigerate for 2 hours or overnight. If you skip this step, you risk the potato balls falling apart.

Chill the potato balls

6

Bring balls to room temp. Heat oil to 350° in a large pot. Fry 1-2 potato balls at a time for about 2-3 minutes, turning occasionally. Drain on paper towels.

Fry the potato balls

7

Swipe up for full recipe!

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