Go Back Email Link
Golden-brown rellenos de papa on a wooden platter, garnished with cilantro and salsa criolla, highlighting their crispy texture
Sophia Cucina

Rellenos de Papa

A comprehensive guide to making perfect rellenos de papa, addressing common issues like falling apart during frying. This article provides step-by-step instructions, tips, and troubleshooting advice to ensure your potato balls are golden brown, crispy, and delicious. Learn how to choose the right potatoes, prepare the filling, shape the rellenos, and achieve perfect frying results.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 -10 Rellenos
Course: Appetizer, Main Course
Cuisine: Peruvian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potato Mixture:
  • 2 lbs Starchy potatoes Russet or Yukon Gold
  • 1-2 Large Eggs for binding
  • 2-4 tablespoons All-purpose flour for binding and additional absorption
  • Salt to taste
For the Picadillo Filling:
  • 1 lb Ground beef
  • 1 medium Onion finely chopped
  • 2-3 cloves Garlic minced
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • Salt and pepper to taste
  • Optional: Olives raisins, hard-boiled eggs
For Breading:
  • ½ cup All-purpose flour
  • 2 Large Eggs beaten
  • 1-2 cups Breadcrumbs
For Frying:
  • Vegetable Oil enough for deep frying (2-3 inches)
Optional Garnishes:
  • Salsa Criolla
  • Aji Amarillo Sauce
  • Chopped Cilantro

Method
 

  1. Cook the Potatoes: Boil or steam the potatoes until fork-tender. Drain well and let them cool slightly.
  2. Prepare the Filling: While the potatoes are cooking, brown the ground beef in a skillet. Add the onions and garlic and cook until softened. Stir in cumin, paprika, salt, and pepper. Add optional ingredients like olives, raisins, or hard-boiled eggs. Make sure the filling is not too wet.
  3. Mash the Potatoes: Mash the cooked potatoes until smooth. Mix in 1-2 eggs, flour, and salt. The mixture should resemble playdough – moldable but not sticky.
  4. Shape the Rellenos: Take about 1/2 cup of the potato mixture and flatten it into a disc in your palm. Make a well in the center. Spoon 2 tablespoons of picadillo into the well. Gently bring the edges of the potato disc together to enclose the filling, pinching to seal. Shape into an oval or football shape.
  5. Breading: Roll the relleno in flour, then dip it in beaten egg, and finally, coat it generously with breadcrumbs.
  6. Fry the Rellenos: Heat oil in a deep pot or skillet to 350-375°F (175-190°C). Carefully place the rellenos in the hot oil and fry for 3-5 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
  7. Drain and Serve: Remove cooked rellenos with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with optional garnishes like salsa criolla or aji amarillo sauce.

Notes

  • Use starchy potatoes like Russets or Yukon Golds for a smooth mash.
  • Make sure your picadillo filling is not too wet to prevent soggy rellenos.
  • Damp hands help prevent the potato mixture from sticking during shaping.
  • Double breading ensures extra crispiness.
  • Maintain the oil temperature between 350-375°F (175-190°C) for optimal frying.
  • Do not overcrowd the pan when frying. Fry in batches.
  • Chilling the potato mixture can make it easier to handle.
QR Code linking back to recipe