Torrejas de Sachaca

Torrejas de Sachaca

By
From
Andina
Makes
8 large or 16 small fritters
Photographer
David Loftus

Sachaca’s Carrot Fritters. Sachaca in Arequipa is a hotspot for the best carrot fritters in the Andes. Sisters Gladys and Ruth, from La Lucila in Sachaca, gave me some tips on how to make this quick and delicious recipe that’s perfect for when you want to entertain friends, or if you just want to enjoy a crunchy vegetarian fritter as a snack. It’s also a great dish for kids – beats any burger and chips.

Ingredients

Quantity Ingredient
75g plain flour
125ml carbonated water
2 large carrots, peeled and coarsely grated
1 white onion, finely chopped or grated
2 garlic cloves, crushed
a few parsley sprigs, finely chopped
vegetable oil, for frying
salt
freshly ground black pepper

For the rocoto llactan sauce (makes about 150ml)

Quantity Ingredient
1 rocoto pepper
or 2 medium-heat red chillies
or 1 scotch bonnet, (for extra heat)
1 red onion, roughly chopped
a bunch huacatay
or a small bunch each of coriander, parsley, mint and tarragon
2 tablespoons cancha corn or raw peanuts, toasted
30g queso fresco or feta
a small bunch wild garlic leaves
or 1/2 garlic clove

Method

  1. First, make the rocoto llactan sauce. Either pound everything together with a little water in a large mortar, or pulse very carefully in a food processor or blender – you are aiming for a fairly coarse texture. Season with salt and pepper.
  2. To make the fritters, whisk the flour and water together until you have a thick batter. When you are ready to fry the fritters, stir in the remaining ingredients and season with salt and pepper. (Make sure you stir in the vegetables just before frying, or they will have time to release liquid into the batter.)
  3. Cover the base of a large frying pan with a generous amount of vegetable oil and heat until the air above it is starting to shimmer. Drop large, heaped spoonfuls of the fritter batter into the hot oil and press down lightly. (Note: use a serving spoon for large fritters and a tablespoon for small.) Fry for 2–4 minutes on each side until crisp and brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat until you have used up all the batter.
  4. Season the fritters with a little more salt and serve hot with the rocoto llactan sauce on the side.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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