Colombian Papas Rellenas Beef (Print Version)
# Ingredients:
→ Potatoes
01 -
8 large russet potatoes, peeled and diced
02 -
Water for boiling potatoes
03 -
Salt, to taste
→ Beef Filling
04 -
450 g ground beef
05 -
1 bunch scallions or green onions, diced
06 -
4 Campari tomatoes, diced
07 -
1 teaspoon ground cumin
08 -
1 teaspoon sazón seasoning
09 -
Salt, to taste
10 -
Avocado oil, for sautéing
→ Batter
11 -
2 tablespoons all-purpose flour
12 -
80 ml heavy cream
13 -
2 large eggs
14 -
0.125 teaspoon salt
→ Coating (Optional)
15 -
Panko breadcrumbs, for coating
→ Garnish (Optional)
16 -
Fresh parsley, finely chopped
→ For Frying
17 -
Vegetable oil or avocado oil, for deep frying
# Instructions:
01 -
Peel and dice the potatoes. Place them in a large pot, cover with water, and add salt. Bring to a boil.
02 -
Cook potatoes for approximately 15 minutes until tender. Drain completely and mash while still warm to allow excess moisture to evaporate. Season with salt to taste and set aside.
03 -
Dice the scallions and tomatoes. In a skillet over medium heat, add a splash of avocado oil, then sauté scallions and tomatoes until caramelized. Add the ground beef, cumin, sazón, and salt. Cook, stirring, until the beef is browned and well seasoned.
04 -
Divide mashed potatoes into portions of about 80–120 g each. Flatten each portion in your palm to form a disc.
05 -
Place 2 tablespoons of the beef filling in the center of each potato disc. Fold over the edges and shape into a sealed ball, ensuring there are no cracks.
06 -
In a bowl, whisk together flour, heavy cream, eggs, and salt to form a smooth batter.
07 -
Roll each stuffed potato ball in the batter to coat evenly. For extra crunch, optionally roll in panko breadcrumbs.
08 -
Heat oil in a deep fryer or heavy pot to 175°C. Fry balls in small batches for 8–10 minutes until uniformly golden brown. Avoid overcrowding and maintain oil temperature for even cooking.
09 -
Transfer fried papas rellenas to a rack to drain excess oil. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
Mash potatoes while hot for best texture and minimal moisture retention.
02 -
Maintain consistent oil temperature to ensure an even, crispy crust.