Tag: vegetarian
Tacos Dorados de Papa (Crispy Potato Tacos)
Tacos Dorados de Papa (Crispy Potato Tacos)
Fried potato tacos are popular in Mexico during Lent season and for vegetarians. These tacos can be either folded over or rolled like a taquito. If folding over, you will have to use 3 toothpicks to hold them shut. Fry them for 2 minutes a side until crispy. If you made potato taquitos, cover them with all of the toppings: cheese, shredded cabbage, pico de gallo, sour cream, and hot sauce. If eating as a taco, remove the toothpicks and load them up.
Equipment
- toothpicks
Ingredients
- 3 medium red potatoes peeled and cubed
- 1 tbsp butter
- salt and pepper to taste
- 6 small flour tortillas
- vegetable oil for frying
Toppings
- cabbage shredded
- queso fresco crumbled
- pico de gallo
- Mexican sour cream
- your favorite hot sauce
Pico de Gallo
- 1 medium tomato chopped
- 1/4 medium white onion chopped
- 1/2 cup cilantro chopped
- 2 serrano peppers finely chopped
- 1 tbsp lime juice
- 1 tsp salt
Instructions
Pico de Gallo
- Mix all of the ingredients together. Let chill in he refrigerator for an hour before serving.
Potato Tacos
- Boil the potatoes in salt water for 10 minutes until soft. Drain the water.
- Mash with a potato masher. Stir in the butter. Season with salt and pepper.
- Take 2 heaping tbsp of the potatoes and smear on the top half of a small flour tortilla.
- Fold over and hold shut with 3 toothpicks.
- You should yield 6 tacos.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the tacos in the oil, making sure to not overcrowd the pan.
- Fry for 2 minutes a side.
- Drain on paper towel.
Leek Fritters
Leek Fritters
Leek fritters are very popular in Syrian and Israeli cuisine. They are traditionally served with lemon wedges and are garnished with parsley. The fritters are typically prepared vegetarian, but you may see these with ground beef in recipes as well. The leeks can be interchangeable with other vegetables such as spinach or potatoes; the other ingredients being the base of the recipe.There are 2 possible ways to prepare these leek fritters. The leeks can be boiled as detaied below, or they can be sautéed in vegetable oil over medium heat for 15 minutes. This preparation will give the fritters a different texture and add more calories. But that’s not a bad thing. If boiling them, it is important to squeeze out as much water as possible after the leeks cool. They hold a lot of water. If you don’t squeeze it out, you will have a hard time forming your leek dough.
Ingredients
- 3 large leeks sliced 1/4” thick, washed and rinsed in cold water
- 2 cups breadcrumbs
- 3 large eggs
- 1 tsp salt
- 1 tsp Aleppo pepper
- 1/2 tsp allspice
Instructions
- Bring a large pot of water to a boil. Add in the leeks and boil for 30 minutes.
- Strain and let cool. Squeeze out as much water as you can.
- Mix all of the ingredients together. The fritters dough should be firm.
- Form into 8 patties.
- Coat the patties in breadcrumbs.
- Heat up 1/4” deep cooking oil in a large sauté pan over medium high heat. Add the fritters to the pan, making sure to not overcrowd.
- Cook for 3-4 minutes a side. Drain grease on paper towels.
Vegetarian Ceviche Salad
Vegetarian Ceviche Salad
This corn salad, aka vegetarian ceviche, uses the same base ingredients of red onion, lime juice, and hot peppers, as the the traditional Peruvian ceviche. The queso fresco cheese replaces the fish. The corn, red pepper, and avocado adds a colorful freshness to this salad. If you want to make this side vegan, omit the cheese.
Ingredients
- 3 limes
- 1/2 medium red onion
- 1 cup corn
- 1 red bell pepper chopped
- 1 serrano pepper thinly sliced
- 1 avocado cubed
- 8 oz queso fresco cheese crumbled
- 1/4 cup cilantro chopped
- salt and pepper to taste
Instructions
- Slice the red onions super thin. Put 9n salt water and the juice of 1 lime. Let the onions marinate for 20 minutes.
- While the onions are marinating, mix together the rest of the ingredients. Drain the onions of the acidulated water after 20 minutes. Mix them in with the salad.
- Garnish with cilantro.
