Description
Air Fryer Papas Rellenas are crispy, golden stuffed potato balls filled with savory ground beef picadillo. These Latin-inspired treats are cooked in an air fryer for a healthier alternative to traditional deep-frying, delivering a crunchy exterior and flavorful filling in about 45 minutes.
Ingredients
Scale
Potato Dough
- 2 lbs Russet potatoes, peeled and cubed
- 1 large egg, beaten (for dough)
- 0.5 tsp salt
- 0.25 tsp white pepper
- 0.5 cup all-purpose flour
Picadillo Filling
- 0.5 lb lean ground beef (85/15)
- 0.5 yellow onion, finely diced
- 2 cloves garlic, minced
- 0.25 cup bell pepper, finely diced
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 2 tbsp tomato sauce
- 1 tbsp Spanish olives with pimentos, chopped
Breading
- 1 cup Panko breadcrumbs
- 2 eggs, beaten (for breading)
- 1 tbsp water
- 1 tbsp avocado oil spray
Instructions
- Prepare the Picadillo: Heat a skillet over medium heat and brown the ground beef until fully cooked, about 6-8 minutes. Drain excess fat carefully to reduce grease. Add the diced onion, bell pepper, and minced garlic to the skillet and sauté until translucent, about 3-4 minutes. Stir in the tomato sauce, ground cumin, dried oregano, and chopped olives. Let the mixture simmer on low heat for 7 minutes until thickened and dry. Remove from heat and allow to cool completely.
- Prepare the Potato Dough: Bring a pot of salted water to a boil and add the peeled, cubed potatoes. Boil for 15 minutes or until tender when pierced with a fork. Drain the potatoes and let them steam-dry in a colander for 2 minutes. Pass the potatoes through a potato ricer into a large mixing bowl to create a smooth potato mash. Add the beaten egg, salt, white pepper, and all-purpose flour to the mashed potatoes. Fold the ingredients together gently until they form a cohesive, pliable dough.
- Assembly: Take about 3 tablespoons of the potato dough and flatten it into a disc shape in your palm. Place approximately 1 tablespoon of the cooled picadillo filling in the center. Carefully fold the potato dough around the filling, pinching edges to seal, and then roll the stuffed potato into a smooth ball to completely encase the filling.
- Breading: In two shallow bowls, prepare an egg wash by beating 2 eggs with 1 tablespoon of water in one bowl, and place the Panko breadcrumbs in the other. Dip each potato ball first into the egg wash, coating it completely, then roll it thoroughly in the Panko breadcrumbs to achieve an even crust.
- Air Frying: Preheat the air fryer to 380°F (195°C). Lightly spray the air fryer basket with avocado oil spray to prevent sticking. Arrange the breaded potato balls in the basket, ensuring they do not touch. Spray the tops of the balls lightly with avocado oil spray. Air fry for 12 to 15 minutes, turning halfway through cooking, until the exterior is deep golden brown and crispy. Remove from the air fryer and serve hot.
Notes
- Ensure the picadillo filling is completely cooled before stuffing to prevent the dough from becoming too soft.
- Using a potato ricer creates a smoother dough, making it easier to form and less likely to break apart.
- Do not overcrowd the air fryer basket; cook in batches if necessary to maintain even crispiness.
- For an extra crispy crust, double coat the potato balls by repeating the egg wash and Panko dip steps before air frying.
- Serve papas rellenas with your favorite dipping sauce such as a spicy mayo or chimichurri for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Latin American
Keywords: papas rellenas, air fryer recipes, stuffed potatoes, ground beef, crispy appetizers, Latin American food
