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Boniato Frito con Mojo
Crispy fried cubes of boniato (Cuban sweet potato) served with a zesty garlic-citrus mojo sauce. This dish offers a delightful contrast of sweet, savory, and tangy flavors, making it a popular side or appetizer.
🧂 Ingrédients
- 2 lb Boniato (Cuban sweet potato)(peeled and cut into 1-inch cubes)
- 4 cups Vegetable oil(for frying)
- 8 cloves Garlic(minced)
- 1 cup Sour orange juice (or 1/2 cup lime juice + 1/2 cup orange juice)
- 0.25 cup Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Place the cubed boniato in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for about 5-7 minutes, until slightly tender but not mushy. Drain well and pat dry with paper towels.
- 2
In a small saucepan, heat the 1/4 cup of olive oil over low heat. Add the minced garlic and cook gently for about 5 minutes until fragrant and lightly golden. Do not let it burn. Remove from heat and stir in the sour orange juice (or lime/orange juice mixture), 1 tsp salt, and 0.5 tsp black pepper. This is your mojo sauce. Set aside.
- 3
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the blanched boniato cubes in batches, ensuring not to overcrowd the pot. Fry for about 5-8 minutes, or until golden brown and crispy.
- 4
Using a slotted spoon, remove the fried boniato from the oil and place on a wire rack set over a baking sheet to drain any excess oil. Sprinkle lightly with salt while still hot.
- 5
Arrange the fried boniato on a serving platter. Drizzle generously with the prepared mojo sauce. Garnish with chopped fresh cilantro.
💡 Conseils de pro
- ✓Boniato is a starchy root vegetable, similar to sweet potato but often with a drier texture and a slightly less sweet flavor. If boniato is unavailable, regular sweet potatoes can be used.
- ✓Blanching the boniato briefly before frying helps ensure it cooks through evenly and becomes crispy on the outside.
- ✓The garlic in the mojo should be infused in the oil, not browned or fried, to maintain its delicate flavor.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of cumin or oregano to the mojo sauce for added depth.
- Serve with a side of aioli or a spicy dipping sauce.
- For a sweeter version, use ripe sweet potatoes and a less acidic mojo.