Ingredients
Scale
- 7 eggs
- ½ tsp onion powder
- ½ ts garlic powder
- ½ tsp food coloring (Triguisar, Sazón Goya, Bijol, or homemade)
- ¼ tsp ground cumin
- Salt and pepper to taste
- 8 tbsp (½ cup) all purpose flour
- Oil for frying (vegetable, canola, corn, sunflower, etc.)
- 1 tbsp olive oil
- 3 green scallions chopped, stalks only
- 2 garlic cloves, chopped
- 2 medium carrots, chopped
- 4 large red potatoes, peeled and cut into 1 inch (2.54 cm) cubes
- ½ lb Colombian creole potatoes (papa criolla), peeled and cut into 1 inch (2.54 cm) cubes
- 4–5 cups (1–1¼ liter) beef stock
- 4–5 cups (1–1¼ liter) water
- Salt and pepper to taste
- Chopped cilantro for garnishing (optional)
- Avocado as a side dish (optional)
Instructions
- Pre-heat frying oil to 350ºF (180ºC).
- Whisk all of the ingredients for the fritters until you get a smooth batter.
- Pour 2-3 tbsp of the batter into the hot oil to make the fritters and deep fry them for about 2-4 minutes or until they’re golden brown. Make sure to flip them over so that they can cook on both sides. You can make them smaller or bigger, if you want. Remove them from the oil, drain them on paper towels and set them aside.
- Heat olive oil on medium heat in a large pot. Add the green onion and garlic and cook for about 2 minutes.
- Add the carrots and cook for 1-2 minutes. Then, add the beef stock, water, potatoes and season with salt and pepper to taste. Cover and bring to a boil on high heat. Once it’s boiling, reduce to low heat and cook for about 20-25 or until the potatoes and carrots are tender.
- Add the fritters into the soup and cook for another 10 minutes. Serve immediately with the cilantro and avocado.