Deep fried potato balls stuffed with meat.
Hey guys. My birthday was yesterday so I'm still celebrating. These poppers of potato was the ideal gift to myself to celebrate another year. Mashed potato, stuffed and fried till golden brown. The perfect way to bring in an additional year of life. A year that I am extremely grateful for.
What's also amazing about today is that I bring you this post as a part of an amazing round up of potato recipes. All kinds of potatoes in numerous ways. After this, you will no longer have to go searching for a potato recipe... ever.
My contribution can be used as an appetizer or as a snack or savory dessert.
Let me tell you from the beginning this requires some work. I love quick and easy recipes, but there are some recipes worth the work. This is one of them.
I used four potatoes and was able to get at least 20 balls using a medium cookie scoop.
I washed, peeled, cubed and boiled the potatoes until they were tender. Unlike regular mashed potatoes, we don't want to put too much into it. Just some milk and salt. Cheese, butter, and other additives will make the potatoes too oily. And we put the potatoes to cool. I actually pop them into the fridge once they get down to a good temperature.
Then I get the meat ready. I used ground turkey but you are free to use beef or even ground chicken if you wish. I think cheese would also be a great option to be stuffed in here.
While cooking the meat I made sure there wasn't too much liquid. And everything needs to be as fine as possible. I put the onions and garlic into my blender and then drained before adding to the meat. We really don't want the meat to have liquid as it will seep into the potatoes. Once cooked it joined the potatoes in the fridge.
This is where the fun starts. Making the potato into balls is a process. If I didn't love how these tasted I probably would have quit making them halfway through. To make the balls I use my scoop. Put some potato in about 3/4 way. Then I make a well in the potato, being careful not to let it make a hole on the other side, and add some meat. Add some more potato to the top and flatten it down, then I release the spring. Voila. Confused? I got you
After you have made all the potato into balls (I sometimes have a little more meat), it's time to wash the potato in eggs and coat. These require a double bath for a nice crunch. So egg then flour/breadcrumbs then egg and flour and breadcrumbs again. And place back on parchment paper.
Not yet... we still have to give these a little time to rest before they fry. The breadcrumbs and eggs need to mesh a little with the potato. Else you're gonna fry and have all of them in the oil instead of on the potato. At least 2 hours is fine to leave. I usually make these the day before I want to eat them and fry them the next day. By then they are firm and ready to fry.
Have you ever had a recipe you were so sure you had invented and was so excited about it? Then you go and tell your older sister and she gives you "the face" and then rolls her eyes and informs you that you just described "papas rellanas". Then she adds "Sorry sis, the Cubans already beat you to it"?
This is what happened to me and this recipe. I really though my "Fried stuffed Potatoes" was amazingly new having never had these "papas rellanas" they speak of. After the heartbreaking news, I tried to not looking it but sigh. Google broke my dreams. So if you are saying "oh those are papas rellanas" then, yes they are, BUT you are NOT allowed to call them that over here. THANK YOU!!
Plus I think "Fried Stuffed Potato Balls" sounds muuuuch better.
You are free to deep fry or fry in a pan. I used a frying pan since I think it is much easier to control. Plus I have a problem with my food touching, so I can easily control that in a pan. I can see you judging me.
These are yummy. They need to be cooled a little but these are yummy. And they are even good the next day. I love the crunch on the outside, then soft smooth potato and then savory meat.
So yes these require a little work but I assure you that it's worth it. All 25 or so potato balls are worth it.
Have you had stuffed potatoes before? What was in the center?
And don't forget to check out the other amazing potato recipes down below!!
Fried Stuffed Potato Balls
Prep Time: 20 minutes
Cook Time: 6 hours
Keywords: boil fry appetizer dessert potatoes Easter Thanksgiving Christmas
Ingredients (Makes 20 balls)
- 4 medium sized potatoes
- 2 tbsp milk
- Salt to taste
- 8 oz ground chicken or turkey (you can also use beef)
- 1/4 tsp salt
- 1/4 tsp blk pepper
- 1/2 cup chopped onion
- 2 cups panko halved (1 cup, 1 cup)
- 1/2 cup flour halved (1/4 cup, 1/4 cup)
- 3 eggs
- Oil for frying
Wash, peel and cube potatoes as evenly as possible
Boil till tender
Add milk (potatoes should be smooth but stiff)
Leave to cool
Place in fridge for at least an hour
Add oil to pan and put meat to brown
Add chopped onions and garlic (need onions to be extremely fine. I put mine through my processor then drain all liquid from onions)
Add salt and pepper.
Ensure meat is thoroughly cooked
Leave to cool
Place in fridge for at least an hour
Place parchment paper on a try
Using cookie scoop (either small or medium)
Scoop out potato
Make a well in potato (be careful of putting it too deeply)
Add 2 tsp of meat
Add potato to top and flatten in scoop
Release scoop slowly
Place on parchment paper on a tray
Repeat till all potato is used up
Place eggs in a bowl and whip together till combined
Mix half of flour and bread crumbs and combine
Dip potato ball in egg mixture then into flour/crumb mixture
Dip again in egg then in crumb mixture (basically dip twice)
Place on parchment paper
Repeat until all balls are coated. Use the other half of flour/breadcrumbs if needed
Leave in fridge to hold for at least an hour
Add oil to a pan for frying (or if you have a deep fryer)
Fry till golden brown (about 2 minutes a side if using a pot)
Place on paper towel to drain
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