Description
These are deep-fried, lightly breaded potato fritters, known in Cuban coffee shops and home kitchens as Papas Rellenas. They typically use a ground beef filling with the potatoes, but we use some of your abiding bird in this version.
Ingredients
Scale
- 4 cups of leftover mashed potatoes (approximate)
- 1 lb. leftover turkey
- 1 T. warm milk
- 1/2 t. salt
- 2 eggs
- 1 tablespoon water
- 1 cup gluten-free bread crumbs
- 1–1/4 cup gluten-free flour
- 1 tablespoon vegetable oil
- 1 red onion, finely chopped
- 1 tablespoon finely minced garlic
- 1 cup green bell peppers, finely diced
- 1/2 cup red bell peppers, finely diced
- 1/2 cup Serrano peppers, finely diced
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 lime, juiced
- vegetable oil for frying
Instructions
- In a heavy-bottomed pan, sauté the onions until they’re clear; add the peppers. After a minute or so, add the garlic, turkey, and spices. Cook on medium until the turkey is well heated and some pieces are slightly browned. Remove from heat and drain.
- Prepare a baking sheet lined with foil or parchment.
- Scoop a ball of mashed potatoes into the palm of your hand. It should be about the size of a golf ball. Make a deep indentation with your thumb.
- Fill the indentation with the filling, close it up by rubbing the mashed potatoes around the edges together.
- In your first bowl, combine the eggs with a dash of warm water.
- In your second bowl, place about a cup of gluten-free flour.
- In a third bowl, combine the gluten-free breadcrumbs and the remaining gluten-free flour
- Dip each ball in the egg wash, then in flour, then back in the egg wash, then in the breadcrumb mixture. Place your balls onto the prepared baking sheet.
- Refrigerate for one hour (you can also freeze some for later).
- Fill a deep fryer with enough oil to cover the balls; heat oil to about 375°.
- Fry a few balls at a time, giving them plenty of room to brown. Use a slotted spoon to retrieve the balls and then drain on a rack over paper towels.
- Serve warm.