Papa Rellena Bites (Egg-Free)

Ingredients

• 2 lb Potatoes, Yukon Gold
• 1 lb Ground Beef
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Aji Amarillo Paste
• 1/4 cup Raisins
• 1/4 cup Olives, chopped
• 1/2 tsp Ground Cumin
• 1/2 tsp Paprika
• 1/2 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1/2 cup Water
• 2 cups Vegetable Oil

Instructions

1. 1Place the 2 lb Potatoes, Yukon Gold into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes, let them cool slightly, then peel and mash them until smooth. Set aside.
2. 2Heat 1 tablespoon of vegetable oil (from the 2 cups total) in a 10-inch skillet over medium heat. Add the 1/2 cup Onion, finely chopped, and cook for 3-4 minutes until softened. Add the 2 cloves Garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the 1 lb Ground Beef to the skillet. Cook, breaking it up with a spoon, for 7-10 minutes until it is browned all over. Drain any excess fat from the skillet.
4. 4Stir the aji amarillo paste, 1/4 cup Raisins, 1/4 cup Olives, chopped, 1/2 tsp Ground Cumin, and 1/2 tsp Paprika into the beef mixture. Cook for 2-3 minutes more, stirring occasionally, until the flavors have combined.
5. 5Let the beef mixture cool slightly. Take about 2 tablespoons of the mashed potatoes and flatten it in your palm. Place 1 tablespoon of the beef mixture in the center of the potato and carefully form the potato around the filling to create a ball. Repeat with the remaining potato and beef mixture.
6. 6In a small bowl, whisk together the 1/2 cup All-Purpose Flour, 1/4 cup Cornstarch, and 1/2 cup Water until smooth. This is your slurry.
7. 7Pour the remaining 2 cups Vegetable Oil into a deep fryer or a large, heavy-bottomed pot, ensuring it is no more than one-third full. Heat the oil over medium-high heat until it reaches 350°F (175°C).
8. 8Carefully dip each potato ball into the cornstarch slurry, making sure it is fully coated. Gently place 3-4 coated potato balls into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the papa rellenas are golden brown and crispy all over. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain.
9. 9Repeat step 8 with the remaining potato balls. Serve the Papa Rellena Bites hot.

Substitutions

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