stuffed potatoes cubano

How To Make stuffed potatoes cubano

• 1

  Peel, cube and boil potatoes until easily pierced with fork. Drain and mash them. Add salt, garlic and milk.
• 2

  When mixture is cool, take handfuls and form into half of a ball with an indentation in the center. Fill indentation with picadillo. Top with another potato ball and seal edges together with your fingers.
• 3

  In a small bowl, beat the eggs with water. Spread breadcrumbs on a plate or shallow dish. Dip balls into egg mixture, then roll in bread crumbs.
• 4

  Cover potato balls and chill for a few hours or even overnight.
• 5

  When ready to cook, bring to room temperature while heating oil in large skillet. Oil should be deep enough to come half-way up the potato balls.
• 6

  When oil is hot, add potato balls. Cook each side about 2 minutes, or until golden brown. Drain on paper towels.
• 7

  Serve hot or at room temperature.
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