Buñuelos (Colombian and Mexican Christmas Fritters)

Ingredients

• 400g waxy potatoes, peeled and grated
• 1 large egg
• 40g all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon Tellicherry black pepper, freshly ground
• 1/4 teaspoon ground cumin
• 1 litre neutral oil, for deep frying
• Serving: 100g dulce de leche or panela honey
• 30g fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1
   Squeeze grated potatoes firmly in kitchen cloth to remove excess moisture, pressing over sink; transfer to mixing bowl.
2. 2
   Add egg, flour, salt, pepper, and cumin; mix gently with fork until just combined, being careful not to overwork or potatoes will become gluey.
3. 3
   Preheat oil in heavy pot or wok to 170°C, checking temperature with instant-read thermometer; line plate with paper towels.
4. 4
   Using two spoons dipped in hot oil, shape potato mixture into golf-ball-sized fritters and carefully drop into oil; do not crowd pan, fry in batches of 4–5.
5. 5
   Fry for 3 minutes per side until deep golden brown and crispy; remove with slotted spoon and drain on paper towels, seasoning immediately with fleur de sel.
6. 6
   Warm dulce de leche gently in small saucepan over low heat, thinning with 30ml water if needed; alternatively, warm panela honey with 15ml water and a pinch of salt.
7. 7
   Transfer hot buñuelos to serving platter; drizzle with warm dulce de leche or panela honey, scatter cilantro over top, and serve immediately with lime wedges.