Papas Rellenas
Servings: 11
Ingredients
- 2 lbs peeled potatoes
- 2 tablespoons oil
- 1 finely chopped onion
- 3 finely chopped garlic cloves
- 9 oz. ground chicken or ground turkey ground beef would be more traditional
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 1/2 teaspoons Panco pepper paste
- 3/4 teaspoon salt
- 2 hard boiled eggs
- 2 tablespoons finely chopped cilantro
- 2 tablespoons grated Cayambe cheese or any other fresh cheese
- 3/4 cup all purpose flour I used a combination of both all purpose and whole wheat flour
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- oil for deep frying
- crema for serving
- hot sauce for serving
Instructions
- Boil the potatoes in a large pot of boiling water until tender. Drain and mash. Set aside to cool. While potatoes are cooking, make the filling.
- Heat oil in a skillet. Add onion and garlic. Saute until softened.
- Add ground turkey and cook until meat is cooked through. While meat is cooking, add oregano and cumin. Add pepper paste and salt and cook for another 2 minutes.
- Add cilantro and cheese. Stir to combine. Set aside to cool.
- Place the flour in a shallow bowl. Beat the eggs in a different shallow bowl.
- First roll in the flour and then shake off the excess. Dip in the eggs, making sure all sides get thoroughly coated with the egg. If there is no egg on part of it, the breadcrumbs will not stick to it.
- With moistened hands, take approximately 1/3 cup potato and flatten into your palm. Add about 1 tablespoon of filling. Wrap the potato around the filling.
- Heat a deep skillet with enough oil for deep frying. If you place one in the oil and it does not sizzle, your oil is not hot enough. Place the fritters in the hot oil and fry for a few minutes until browned and crispy. Transfer to paper towels to drain excess oil.
- Serve with crema and hot sauce.
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