Papas Rellenas de Picadillo (Meat-Stuffed Potato Croquettes)

Name: Papas Rellenas de Picadillo (Meat-Stuffed Potato Croquettes)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 lbs. russet potatoes, peeled and quartered; Salt; 3 eggs, separated; 1 pinch nutmeg; 1 ⁄ 4 cup minced fresh parsley; Vegetable oil; 1 cup <a href="https://www.saveur.com/article/Recipes/Picadillo">Picadillo</a&gt/;; 1 cup bread crumbs

Serves
serves 6

CHRISTOPHER HIRSHEIMER

These croquettes can also be filled with chicken or tuna.

Ingredients

2 lbs. russet potatoes, peeled and quartered
Salt
3 eggs, separated
1 pinch nutmeg
¹⁄₄ cup minced fresh parsley
Vegetable oil
1 cup <a href="https://www.saveur.com/article/Recipes/Picadillo">Picadillo</a&gt/;
1 cup bread crumbs

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Instructions

Step 1

Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.

Step 2

Oil palms of your hands, then shape 1⁄4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4" concave disk about 1⁄2" thick. Fill center with 1 tbsp. picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.

Step 3

Pour oil into a deep skillet to a depth of 2" and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.

Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.
Oil palms of your hands, then shape 1⁄4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4" concave disk about 1⁄2" thick. Fill center with 1 tbsp. picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
Pour oil into a deep skillet to a depth of 2" and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.