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| Two-Cheese Fried Taquitos |
Every bite of this colourful starter offers crunch as well as a fluffy, cheesy potato filling. It’s seriously satisfying. I usually serve it with Guacamole or Salsa Verde
Ingredients:
- 400 g/14 oz. potatoes, peeled and cut into
- chunks
- a pinch of salt
- a pinch of dried oregano
- 100 g/1 cup grated cheddar cheese
- 16 corn tortillas
- vegetable oil, for frying
TO SERVE
- 1 small head of Romaine lettuce, shredded
- 200 g/2 cups crumbled feta cheese
- Pico de Gallo
- sour cream
- 48 cocktail sticks/toothpicks
Directions:
- Boil the potatoes until tender but not too soft. Drain and allow to cool in the saucepan.
- Add the salt, oregano and cheddar cheese to the potatoes.
- Using a fork or potato masher, roughly mash the ingredients together until just combined.
- Warm a tortilla in a dry, non-stick frying pan until softened and flexible. When soft, spoon a little of the potato mixture slightly to one side of the middle of the tortilla.
- Roll the tortilla into a cylinder and secure it with 3 cocktail sticks/toothpicks gently pushed through the cylinder. Repeat until all the tortillas have been prepared.
- Pour some vegetable oil into a deep frying pan until it comes 2 cm/3⁄4 inch up the side of the pan. Set over medium heat and leave until the oil is very hot but not smoking.
- Carefully drop in the taquitos, in batches of 3–4, and fry for about 7–10 minutes, turning them gently and occasionally with tongs to prevent them from burning.
- Using the tongs or a slotted spoon, remove the taquitos from the pan and allow to drain on kitchen paper/paper towels. Repeat the process until all the taquitos have been fried.
- Once the taquitos are cool enough to handle, remove the sticks.
TO SERVE
Put a little shredded lettuce on each plate, lay on about 4 taquitos and top with crumbled feta, some Pico de Gallo and sour cream.
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