This recipe is from 'Culinary Mexico: Authentic Recipes and Traditions' by Daniel Hoyer, discovered during one of my *peek-a-boo* sessions at Barnes and Nobles this weekend. I instantly fell in love with this dish and since A.W.E.D: Mexican is on, I had a nice pretext to try this and satiate my craving for some deep-frying-goodies..:))
Author's Note:
Served throughout Oaxaca and in Mexico City, Bocadillos are Oaxaca's answer to the latke. More commonly made with onions and eggs and served with hot salsa, this recipe, as served at the Oaxaca restaurant 'La Fonda de Santo Domingo is more of a dessert or sweet snack that uses cheese as a binder. Bocadillos make a great dessert, a snack with Cafe de Olla, Mexican Chocolate Caliente, or even as a breakfast or brunch item with eggs.
Savory Bocadillos (Potato Fritters)
I made the savory version added with some green chillies and chopped onion & cilantro..:D
Here is the original recipe as per the book:
Ingredients:
3 large potatoes, boiled with skin on
1/2 cup Panela/Ricotta or Monterey Jack Cheese. (I used Ricotta.)
1 tbsp all-purpose flour
Salt - to taste
1/2 cup flour for dredging
Vegetable Oil for frying
1/2 cup powdered sugar (optional- if serving as a dessert)
Preparation:
1. Peel the potatoes while still warm, then mash them with the cheese, flour and salt.
2. Shape the mixture into small, round or oval patties.
3. Dredge in the flour, removing any excess.
4. Heat enough vegetable oil in a skillet and fry these patties until golden on both sides.
5. Drain well and Serve immediately.
Note: If served as a dessert, dust some powdered sugar over the warm bocadillos. Maple syrup, fruit syrup (or) honey would go well too.
Casera Sauce:
There are many variations of the authentic Casera Sauce..I chose the simplest of all..:D
Adapted from here.
Ingredients:
2 large ripe tomatoes - chopped
1/2 cup finely chopped onion
2 jalapeno peppers - seed removed, finely chopped
1/4 cup finely chopped cilantro
1 tablespoon olive oil
1 salt & freshly ground black pepper
Preparation:
Mix all the ingredients in a shallow bowl and let it set for sometime.
Enjoi!
[UPDATED 8/12/2010] - I am sending this as an entry to Alka's LYRO:Potato event.
Siri
Author's Note:
Served throughout Oaxaca and in Mexico City, Bocadillos are Oaxaca's answer to the latke. More commonly made with onions and eggs and served with hot salsa, this recipe, as served at the Oaxaca restaurant 'La Fonda de Santo Domingo is more of a dessert or sweet snack that uses cheese as a binder. Bocadillos make a great dessert, a snack with Cafe de Olla, Mexican Chocolate Caliente, or even as a breakfast or brunch item with eggs.
I made the savory version added with some green chillies and chopped onion & cilantro..:D
Here is the original recipe as per the book:
Ingredients:
3 large potatoes, boiled with skin on
1/2 cup Panela/Ricotta or Monterey Jack Cheese. (I used Ricotta.)
1 tbsp all-purpose flour
Salt - to taste
1/2 cup flour for dredging
Vegetable Oil for frying
1/2 cup powdered sugar (optional- if serving as a dessert)
Preparation:
1. Peel the potatoes while still warm, then mash them with the cheese, flour and salt.
2. Shape the mixture into small, round or oval patties.
3. Dredge in the flour, removing any excess.
4. Heat enough vegetable oil in a skillet and fry these patties until golden on both sides.
5. Drain well and Serve immediately.
Note: If served as a dessert, dust some powdered sugar over the warm bocadillos. Maple syrup, fruit syrup (or) honey would go well too.
Casera Sauce:
There are many variations of the authentic Casera Sauce..I chose the simplest of all..:D
Adapted from here.
Ingredients:
2 large ripe tomatoes - chopped
1/2 cup finely chopped onion
2 jalapeno peppers - seed removed, finely chopped
1/4 cup finely chopped cilantro
1 tablespoon olive oil
1 salt & freshly ground black pepper
Preparation:
Mix all the ingredients in a shallow bowl and let it set for sometime.
Enjoi!
[UPDATED 8/12/2010] - I am sending this as an entry to Alka's LYRO:Potato event.
Siri
This comment has been removed by the author.
ReplyDeletesince u refused to send me a box with these goodies (sniff)(sniff) :(, I am going to make them this weekend and torture u the same way u tortured me!
ReplyDeleteJus kidding :)
Luv itttttttt.....and thats no.3 as promised! Hats off to u ma'm :)
The casera sauce is too appealing!
ReplyDeleteNice one
ReplyDeletewow, what a nice entry! potato fritters are so tempting. Love all the pictures.
ReplyDeleteYo siri Dahling,
ReplyDeleteMan your blog makes me soooo hungry. Love the authenticity of the dish and beautiful pix :o)
Ha, there is a feast going on here! I'm starting to like Mexican food now, so will try this one out for sure!
ReplyDeleteYUMMY!! I am loving all the fiestas these days. This is gorgeous, good one girl.
ReplyDeleteCall your mom this Sunday, enjoy!:))
these are really yummy and easy looking to make...so guess what, I am off to the kitchen armed with your recipe
ReplyDeletewow! i'm so making those bocadillos :) btw, did u hv to drain the ricotta or did it hold well as is? tx
ReplyDeleteI prefer savoury to sweet and I think that you have done an excellent job with this dish. If only I was close by enough to eat it :)
ReplyDeleteGoodness! Just look what I miss when I pull myself away from the computer for a few days. I want these right now.
ReplyDeleteGorgeous dish!! If only I could reach through the screen and grab some... :)
ReplyDeleteThis looks so delicious......gr8!!
ReplyDeletehey Siri, just dropped by to say that i tried these and they were so yummy :) ofcourse, i shallow fried them, but u knew that didn't you...lol
ReplyDeleteu've given me lotsa' ideas, will be working on those & let u know! i served mine with guacamole, never need a excuse to make guac ;)
thanks sweetie! hope to see many more mexican rcp from ya!
Hi Siri You have a nice blog.Good recipes.I have bookmarked Bocadillos and Tomato coconut chutney.My mom used to make sandwiches similar to that.
ReplyDelete