Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cuban stuffed potato balls. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cuban stuffed potato balls is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Cuban stuffed potato balls is something that I’ve loved my whole life. They are nice and they look wonderful.
I love to Yelp for popular items, and the stuffed potato balls at Porto's was something that we needed to try. It's called Papas Rellenas, which are deep-fried balls of mashed potatoes stuffed with a meat filling. Deep fried balls of fluffy mashed potato with a spicy beef filling is just the touch of Cuban you'll need! Or Papas Rellenas if you feel like being authentic.
To begin with this recipe, we have to prepare a few components. You can have cuban stuffed potato balls using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Cuban stuffed potato balls:
- Prepare 3 potatoes
- Make ready 2 tbs butter
- Prepare pinch salt and pepper
- Get 1 cup chopped small ham and cheese
- Make ready 2 cup bread flour
- Take 3 eggs
These shrimp stuffed Cuban potato balls are inspired by the potato balls served by Porto's, a Southern California family run Cuban bakery with a serious cult following. Every Cuban restaurant in my area has stuffed potato balls, and this one really tastes authentic. There definitely was a preparation learning curve for me as far as stuffing the potatoes. When I finished, I had left over bread crumbs, beef filling, and too many eggs.
Instructions to make Cuban stuffed potato balls:
- Peel the skin and boil potatoes in salt water and make mash potatoes adding the butter, salt and pepper. With the spoon make the balls, and make an indentation in the ball, fill it with ham and cheese, close the balls, making sure they wont open.
- Now take each ball, roll them in flour, and eggs, twice. Once ready, deep fry them until golden brown. Drain on paper towel and enjoy! This makes 20 medium-sized potato balls.
There definitely was a preparation learning curve for me as far as stuffing the potatoes. When I finished, I had left over bread crumbs, beef filling, and too many eggs. While still warm, roll spoonfuls of the potato mash into a ball. Poke a hole in the middle and add a spoonful of the mince. Boil potatoes until they are fully cooked.
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