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2 lbs. potatoes
8 c. water
4 tbsp. butter
1/2 tsp. salt
1 tbsp. corn starch
plenty of vegetable oil to deep fry
Picadillo- Relleno Basico Recipe
Place some salted water and potatoes cut in half with peel in deep pan.
Boil the potatoes for about 20 minutes.
Drain and peel the potatoes, then mash them and add the butter, egg, corn starch, and 1/2 tsp. of salt.
Mix well and place in the refrigerator to cool down.
Meanwhile, make the picadillo recipe in the meat section.
Divide the potato mix in about 10 pieces.
Flour your hands with corn starch or flour so the dough won't stick to your hands.
Take one piece of the potato section and spread the mix on the palm of your hand.
Make a well in the center of the mix and place some meat filling in the center.
Fold all sides to cover well and make a potato ball.
Make sure to use as much corn starch or flour needed, to flour your hands so the dough won't stick.
Now do the same to all the pieces until all are done.
In a deep fryer or deep frying pan, place plenty of vegetable oil to cover the potato ball and deep fry the balls until golden.
Place the golden potato balls to drain on paper towels.
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