👨‍🍳 Instruktioner

1. 1

   If using fresh loroco flowers, rinse them thoroughly and roughly chop. If using preserved loroco, drain and rinse.

   💡 Proffstips: Ensure loroco is well-drained to prevent excess moisture in the batter.
2. 2

   In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

   💡 Proffstips: Sifting the dry ingredients can help create a lighter fritter.
3. 3

   Gradually add water to the dry ingredients, whisking until a thick, smooth batter forms. It should be thick enough to coat the back of a spoon but not too stiff. Stir in the chopped loroco flowers. If using, gently fold in the crumbled queso fresco.

   💡 Proffstips: Avoid overmixing the batter, as this can result in tough fritters.
4. 4

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).

   ⏱️ 10 minutes

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature for even frying.
5. 5

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy.

   ⏱️ 5 minutes

   💡 Proffstips: Fry in batches to maintain oil temperature and ensure even cooking.
6. 6

   Remove the fritters from the oil with a slotted spoon and drain on paper towels. Serve hot.

   💡 Proffstips: Serve immediately for the best crispy texture.