Ingredientes para cantidad-de-porciones:

cherry tomato

3 pounds

(about 18) small potatoes

salt

1½ tablespoons

salt

chicken cubes

1

chicken bouillon cube

flour

1¼ cups

flour

azafran

½ teaspoon

color* or turmeric

cumin

¼ teaspoon

ground cumin*

egg

1

egg

water

1 cup

water

oil

3 cups

oil for frying

  1. 3 pounds (about 18) small potatoes

  2. 1½ tablespoons salt

  3. 1 chicken bouillon cube

Dipping batter

  1. 1¼ cups flour

  2. ½ teaspoon salt

  3. ½ teaspoon color* or turmeric

  4. ¼ teaspoon ground cumin*

  5. 1 egg

  6. 1 cup water

  7. 3 cups oil for frying


Instrucciones:

  1. Wash the potatoes thoroughly. Cut in half lengthwise.

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  2. In a large pot place 8 cups of water, 1½ tablespoons of salt and the bouillon cube. Bring to a boil. Add the potatoes, cover and simmer for 20 to 30 minutes or until the potatoes are tender when pricked with a fork. Drain the potatoes and discard the water. Let cool for 10 minutes.

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  3. Place all the dipping batter ingredients: flour, salt, color, cumin*, egg, and water in a bowl and mix with a wire whisk or fork until the mixture is smooth and free of lumps.

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  4. Pour the oil into a deep, heavy pot, place over medium-high heat, and bring to a temperature of 350 F.

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  5. Dip the potato pieces one by one into the batter, and drop carefully into the oil.

  6. Deep fry for 3 to 4 minutes or until golden all around.

  7. Drain over paper towels.

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  8. Serve with Hogao del Pacífico or Ají Valluno.