Trocitos de Boniato Frito
Trocitos de Boniato Frito
Arroz, Viandas, y Frijoles: The Non-Negotiable Accompaniments
Slide diced boniato into the twelve-inch cast-iron skillet, letting the hot oil hiss and spit; this dense tuber features white flesh and a chestnut-like sweetness that easily outclasses supermarket sweet potatoes. A brief soak in acidulated brine kills surface starch and stops oxidation, while a two-stage fry in proper pork lard provides the thermal shock needed for a creamy center and blistered crust. Hit them with coarse salt the second they leave the oil.
Ingredients
- white tropical sweet potatoes2 large
- pork lard2 cup
- cold water4 cup
- kosher salt1 tsp
- lemon juice1 tsp
- coarse salt1/4 tsp
Method
- 01
Submerge the sweet potato chunks in a large bowl of cold water mixed with the kosher salt and lemon juice.
Let them soak for 15 to 30 minutes to halt oxidation and pull out the surface starches required for a proper crust.
- 02
Drain the potatoes and pat them rigorously dry with clean paper towels.
Any residual moisture will cause the hot fat to spit violently and steam the potato instead of frying it.
- 03
Melt the lard in a heavy-bottomed skillet over medium heat until it bubbles steadily around a test piece of potato.
Fry the chunks in a single layer for 5 to 7 minutes, turning occasionally, until the dense center becomes soft, creamy, and is easily pierced with a fork.
- 04
Crank the heat to medium-high for a final two to three minutes.
This thermal shock rapidly flashes off remaining moisture, transforming the pale exterior into a blistered, golden-brown crust.
- 05
Remove the chunks with a spider or slotted spoon and let them drain on a paper towel-lined plate.
Immediately hit them with the coarse salt while the fat is still hot, and serve at once.
From Cook Cuban in America.