PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• POTATOES::.
• Boil potatoes until fully cooked.
• Drain potatoes and mash with salt.
• DO NOT ADD BUTTER, OIL, OR LIQUID.
• Let cool.
• PICADILLO (meat mixture)::.
• Saute onions and green pepper until onions are limp.
• Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
• Continue to cook until meat is completely cooked.
• Drain off excess fat and allow to cool.
• Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
• Stuff the indentation in each 1/2 with ground beef or picadillo.
• Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
• If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
• Dip ball into beaten egg and the flour until lightly covered.
• Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
• Refrigerate for 2-4 hours or you may freeze these for later use.
• Use frying pan with enough oil to cover half the ball at a time.
• Heat oil to frying time (375°F) and drop each potato ball into oil.
• BE CAREFUL!
• Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
• If you have deep-fryer heat oil to 375°F.
• Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
• DON'T OVERCOOK.
• Deep frying is best when they are frozen.