Papas rellenas a traditional deep fry snack recipe from peru, with minced beef, potatoes and lots of spices.
For the daring cooks' challenge March 2011, Papas rellenas was on the roll. It's a traditional meal in Peru. I even didn't hear of it, but it was really, really tasty. Crispy, spicy and tender.
- 1 kg potatoes
- 1 egg size L
For the filling
- 2 tablespoons olive oil
- 250 grams minced beef
- 3 eggs size L, boiled
- 1 onion finely diced
- 90 grams raisins soaked in 240 ml boiling water for 10 minutes, then minced
- 1 pepper finely diced
- 2 cloves garlic minced or passed through a press
- 1 teaspoon cumin ground
- 1/2 teaspoon sweet paprika ground
- 60 ml white wine water or beef stock for deglazing
- salt and pepper to taste
- 1 egg size L, beaten
- 140 gram all purpose flour
- dash cayenne pepper
- dash salt
- 110 gram dry bread crumbs
- 3-4 liter sunflower oil for frying
For the outside "dough":
- Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
- Once the potatoes are cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
- Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.
- While the potatoes cool down before finishing the dough, you can make the filling:
For the filling:
- Gently brown onion and garlic in oil (about 5 minutes).
- Add the pepper and sauté for a couple more minutes.
- Add ground beef and brown. Add raisins, cumin and paprika and cook briefly (a few seconds).
- Deglaze the pan with white wine.
- Add hard boiled eggs and fold in off heat allow the filling to cool before forming “papas.”
For the final preparation:
- Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling.
- Repeat with all dough (you should have about 6 papas).
- Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third.
- Heat 1 ½ - 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 - 190°C) or heat your frying pan.
- Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
- Fry the papas (in batches if necessary) about 2-3 minutes until golden brown.
- Flip once in the middle of frying to brown both sides.Drain on paper towel.