Rellenos de Papa (Stuffed Potato Balls)
Rellenos de Papa (Stuffed Potato Balls) are one of my absolute favorite foods by far! And really if you’re anything like me where comfort food for you means home, then you will absolutely love rellenos de papa (stuffed potato balls) too! Comfort food in a little sphere!
What are Rellenos de Papa?
Rellenos de papa (stuffed potato balls) are a deep fry genius creation of potato meets savory picadillo and then covered in a crusty heaven!
A delicious picadillo (ground beef hash) is surrounded by creamy, smooth mashed potatoes and then rolled in cornstarch and fried to golden brown perfection and beauty.
This is sort of a potato croquette. In Puerto Rico, Rellenos de Papa as they are known there are covered in cornstarch. In Mexico, these potato fritters are known as Bombas and are covered in breadcrumbs as well as seasoned slightly differently but are very much alike to the Puerto Rican rellenos de papa.
So for the love of my own cultural foods and upbringing as well as my love for Mexican food, I have intertwined both versions with a twist of my own way of making such a delicious food.
How do You Make Rellenos de Papa/Bombas?
You start with boiling quartered potatoes.
Making a savory delicious hyper tasty picadillo.
Followed by forming your stuffed potato balls.
Frying delicious stuffed potato balls.
Serve hyper-delicious rellenos de papa with poblano pepper dip sauce and hot sauce of your choosing, although these rellenos de papa are so good you can eat them on their own.
Recipe and recipe steps with photos below ↓
Rellenos de Papa (Stuffed Potato Balls)
|Serves||6 (makes 12-14 stuffed balls)|
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- extra cornstarch (to cover balls)
- panko breadcrumbs
- 1-2 eggs (beaten)
- oil (for frying)
- hot sauce (of your choice)
- 2 Pounds potatoes (peeled and quartered)
- 8 Cups water
- 1 1/2 Tablespoons salt
- 4 Tablespoons of butter
- 1 egg (beaten)
- 1 tablespoon cornstarch
- 1/4 of the recipe for picadillo (follow link on post for picadillo recipe)
Poblano Dipping Sauce
- 1 poblano pepper (roasted and skin peeled and seeds removed)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 garlic clove (peeled)
- 1/4 cup fresh cilantro
- 2 Tablespoons fresh lime juice
- salt and pepper to taste
|In a pot, combine potatoes, water and salt. Cook for 30 minutes or until potatoes are fork tender.|
Drain and immediately mash or put through a potato ricer.
Add butter, egg, salt and cornstarch.
Cool to room temperature.
|Make beef picadillo....link for recipe in post and also in photos of recipe steps.|
|Make poblano dipping sauce.|
Roast poblano pepper in a skillet over medium heat on both sides until nicely charred.
Remove skin, seeds and stem. Rinse under cool water to get all seeds out.
Add all ingredients to a blend and blend until smooth.
Set aside until ready to use.
|Divide mixture in 12 balls. |
Cover palm of hand with cornstarch and make a hole in center of potato ball with fingers.
Spoon the center with part of the picadillo mixture filling and bring mixture of potato over to cover filling.
Coat lightly with cornstarch and proceed with remaining balls until all balls are ready.
Note: Don't forget the light coat of cornstarch or potato balls can break apart while frying.
|If you are going to coat with panko crumbs, place egg wash in one bowl and panko breadcrumbs in another bowl.|
Place in egg wash first covering the entire ball with egg and then coat with breadcrumbs. Set aside and continue with other balls.
|Deep fry in oil until golden brown on all sides. Remove and drain on paper towels.|
Serve immediately with sauce and hot sauce.
Start with your potatoes…peel and quarter
While potatoes are cooking, make the picadillo. Note: This picadillo recipe includes cubed potatoes, exclude potatoes for this recipe.
Set picadillo aside to cool.
Form potato balls.
Make a hole in the center for picadillo filling.
Fill potato ball with picadillo.
Slowing start on one side to close potato ball by gently over lapping potato over to the other side.
Continue to you have covered picadillo with potato.
Once potatoes are stuffed, sprinkle a little cornstarch, then cover with egg wash and roll in panko breadcrumbs.
Note: Traditional rellenos de papa are just covered with the cornstarch, so you can do some with and without panko breadcrumbs. They both will be nice and crispy on the outside and perfectly moist on the inside.
Deep fry to perfection!