Ecuadorian Salchipapas are a classic at fairs and festivals. Easy to prepare, they consist of fried potatoes with hot dogs. The potatoes are sliced and fried, then the hot dogs are fried and served with pink sauce and onion with tomato curtido. Delicious and perfect for casual occasions.
To enjoy Ecuadorian Salchipapas, peel and cut the potatoes into thick strips, then soak them in cold water for half an hour.
After draining and drying the potatoes, fry them until tender and set aside.
The hot dogs are cut in half, fried, and served together with the potatoes, accompanied by pink sauce and onion with tomato curtido.
A delight you can't miss.
Ecuadorian Salchipapas
Ingredients
5 Large potatoes
4 Hot dogs
Oil for frying
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, start by peeling and cutting the potatoes into thick strips, then soak them in cold water for half an hour.
Step 2 : Once the time has passed, drain the water and thoroughly dry the potatoes.
Step 3 : Next, heat the oil to a temperature of 325°F.
Step 4 : Once the oil is hot, add the potatoes and cook until tender, avoiding browning.
Step 5 : Then, remove the potatoes from the oil and place them on paper towels to drain excess oil, letting them cool for at least an hour.
Step 6 : Afterward, reheat the oil to 375°F and fry the potatoes again until golden and crispy.
Step 7 : Next, cut the hot dogs in half, making a cross cut at the ends, and fry them in the oil.
Step 8 : Once ready, place the potatoes and hot dogs on paper towels to remove excess fat, and serve immediately accompanied by pink sauce and onion with tomato curtido.
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