Pacayas en Huevo

👨‍🍳 Instructions

1. 1

   Wash the pacaya flowers and trim any tough outer leaves. Place them in a pot with enough water to cover and a pinch of salt. Boil for about 15-20 minutes, or until tender.

   💡 Tip: Pacayas can be slightly bitter, so boiling helps to mellow the flavor.
2. 2

   Drain the pacayas well and let them cool slightly. Pat them dry with paper towels.

   💡 Tip: Ensuring they are dry will help the egg batter adhere better.
3. 3

   In a medium bowl, whisk together the eggs, flour, salt, and pepper until well combined and smooth.

   💡 Tip: The flour helps to thicken the egg mixture and create a crispier coating.
4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough for frying.

   💡 Tip: A good test is to drop a tiny bit of the egg mixture into the oil; it should sizzle immediately.
5. 5

   Dip each boiled pacaya into the egg mixture, ensuring it's fully coated. Carefully place the coated pacayas into the hot oil.

   💡 Tip: Do not overcrowd the pan; fry in batches if necessary.
6. 6

   Fry the pacayas for about 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

7. 7

   Serve hot as a side dish with rice and beans, or as a light meal with a side of salsa and tortillas.

   💡 Tip: Some variations include adding grated cheese to the egg mixture or serving with a drizzle of sour cream.

💡 Pro Tips

• ✓Pacayas can be found in Latin American markets, often canned or fresh.
• ✓If fresh pacayas are unavailable, canned ones can be used, but ensure they are well-drained.
• ✓Adjust the amount of flour in the egg batter to achieve your desired coating thickness.

🔄 Variations

• Add a pinch of cumin or garlic powder to the egg batter for extra flavor.
• Serve with a side of curtido (pickled cabbage relish) for a tangy contrast.