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FRITTERS

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YAUTÍA FRITTERS

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 30 Servings

Ingredients

  • 2 cups grated white yautía
  • ½ cup grated Parmesan cheese
  • 1 tsp. crushed garlic
  • 2 tbsp. olive oil with achiote

Instructions 

  • In a medium container mix the grated yautía with the rest of the ingredients and season to taste.
  • In a deep skillet add the oil. Heat and pour the mixture by tablespoons and fry until golden brown.
Course: Fritters

YAM FRITTERS

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Ingredients

  • 1 lb. yam boiled and mashed
  • 1 cup grated Parmesan cheese
  • ¾ cup cake flour
  • 1 egg
  • 1 tsp. Salt
  • 4 cups corn oil for frying

Instructions 

  • In a medium saucepan add 4 cups of water and salt to taste. Add the yams and cook over medium heat for 20 minutes. Drain and mash the yam.
  • Prepare the frituritas. In a medium container, add the boiled and mashed yams. Add the rest of the ingredients, mix until it forms a doughy mixture and season to taste.
  • Pour the corn oil into a skillet and heat. Pour the frying mixture by tablespoons and fry until golden brown.
  • Serve with your favorite sauce.

PUMPKIN FRITTERS

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 25 Servings

Ingredients

FRITTERS

  • 2 cups squash boiled and mashed
  • 1 cup wheat flour
  • 1 tsp. baking powder
  • 4 oz condensed milk
  • ½ tsp. cinnamon powder
  • 1 medium whole raw egg
  • ¼ tsp. Salt

CANDY AND CINNAMON SAUCE

  • 8 oz. condensed milk
  • 3 tbsp. fresh milk
  • 1/2 tsp. cinnamon powder
  • pinch salt
  • Corn oil for frying

Instructions 

  • Prepare the frituritas mixture. In a container, add the boiled and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a doughy mixture. Add the condensed milk, cinnamon, raw egg, a pinch of salt and mix until combined. Leave in the refrigerator until frying time.
  • Prepare the Caramel and Cinnamon Sauce: In a saucepan, add the condensed milk and cook at low temperature, stirring constantly, until it begins to reduce and become thicker. Remove from the stove and add the cinnamon and milk little by little, stirring constantly and set aside.
  • In a deep frying pan heat oil. Pour the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with the sauce and the Caramel and Cinnamon sauce
  • NOTE: You can use canned pumpkin. You can also bake the squash to make the squash more consistent and flavorful. To bake the pumpkin you can place the pumpkin in large pieces and with the peel. On a baking sheet, place the pumpkin skin side down, cover with aluminum foil and bake at 350 for 35 minutes or until tender. You remove the crust, the pestles and use in the recipe.
Course: Fritters

RISOTTO CROQUETTES

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Ingredients

CROQUETTES

  • ½ lb. arborio rice
  • 2 tbsp. olive oil
  • 2 tbsp. Butter
  • 1/2 cup onion
  • 1/2 cup bell pepper (minced)
  • 1 garlic clove minced
  • 8 oz. desalted and boiled cod
  • ½ cup white wine
  • ¼ cup heavy cream
  • 1 cup chicken broth
  • 1 tbsp. parsley
  • 2 tbsp. Parmesan

BREADING

  • 1/2 cup wheat flour
  • 4 eggs
  • 1 cup panko

MORRON PEPPER AND PARMESAN SAUCE

  • ¼ cup olive oil
  • 2 garlic cloves minced
  • ½ cup onion (minced)
  • ½ cup bell pepper (minced)
  • 1 tbsp. wheat flour
  • ½ cup milk
  • 2 tbsp. grated parmesan cheese
  • Salt to taste

Instructions 

  • Make the sauce. In a frying pan, add the olive oil, heat, add the garlic, onion, bell pepper and cook for 2-3 minutes. Add the wheat flour and then add the milk little by little, Parmesan cheese and salt to taste. Cook for several minutes until thick. Let cool, go through the food processor and set aside.
  • Prepare the risotto. In a saucepan, add the butter, olive oil, heat, add the onion and garlic. Cook over medium heat until golden brown. Add the boiled and shredded cod and sauté for several minutes. Add the arborio, half the broth, cream, white wine and cook over medium heat for 15 minutes. Add the rest of the broth and parsley, Parmesan cheese and cook for 15 minutes. Let it cool. Leave in the refrigerator for several hours.
  • Take the mixture by tablespoons and form the croquettes (in the form of balls). Go through wheat flour, then egg and then cover with panko.
  • Leave in the refrigerator or freezer until it's time to cook.
  • Fry in corn oil until golden brown. Serve with the Bell Pepper and Parmesan Sauce.
Course: Fritters

CHEESE BALLS

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 25 Servings

Ingredients

  • 2 cups ball cheese
  • 4 tbsp. cake flour
  • 2 egg whites
  • oil for frying

Instructions 

  • Put the ball cheese and the cake flour into the food processor and mix for 6-8 seconds. Pour into a medium container. With the help of a wire whisk or electric mixer, beat the whites until stiff. Pour the beaten whites over the grated ball cheese and mix in an enveloping way until it forms a doughy mixture. Take the mixture by tablespoons and form the balls.
  • Fry in oil until golden brown and serve immediately.
  • Accompany with your favorite sauce.
Course: Fritters