A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate

Welcome to the kick-off event of our #EattheWorld project for 2023. Evelyne of CulturEatz leads the charge; here's her challenge. This month she has us heading, by tabletop, to the Chile. Happy New Year!

Here's the line-up of the Chilean recipes from the #EattheWorld crew..

• Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate (you're here)

• Sneha's Recipe: Chilean Cazuela

• Amy's Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)

• A Day in the Life on the Farm: Completos

On the the 3rd, when Evelyne posted the title document, I realized that I hadn't done much in the way of planning or even researching. During my lunch break, I started diving in to possible recipes and landed on three for which I had all of the ingredients at home. It's always a bonus when I don't have to go to the store to make dinner! The first recipe I landed on was Fritos de Coliflor, cauliflower fritters. Then I landed on two others to make a full Chilean dinner.

Fritos de Coliflor

Ingredients

• 4 cups cauliflower florets (I used a mixture of purple, orange, green, and white cauliflower), sliced into 1/2" pieces

• 2 eggs

• 1/2 cup flour

• 1/2 cup grated parmesan cheese + more for serving

• 1/2 cup milk

• 1/2 cup oil for frying (I used canola oil)

• Also needed: lemons wedges and green onions to serve

Procedure

1. Blanch the cauliflower florets. Drain and pat dry.

2. Heat oil in a skillet over medium-high heat.

3. Whisk together the eggs, flour, cheese, and milk. Fold the florets into the batter.

4. Scoop 1/3 cup of batter and gently drop it into the hot oil. Depending on the size of your skillet, you can probably do 4 to 5 fritters at the same time.

5. Cook for 3 to 4 minutes per side. The fritters should be nicely crisped and golden brown.

6. Remove fritters to a paper towel-lined plate to drain and repeat until all the batter is used.

7. Serve with chopped green onions and lemon wedges.

Acelga con Longaniza

Ingredients

• 5 cups greens, washed, dried, and chopped (I used a mixture of chard, collard greens, spinach, and mustard greens)

• 1 Tablespoon olive oil

• 1 onion, peeled and diced

• 1 chorizo sausage, casing removed

• 1 cup vegetable broth

Procedure

1. Heat olive oil in a large, flat-bottom skillet.

2. Stir in the onions and cook until slightly softened.

3. Stir in the chorizo. Use a wooden spoon to break up the pieces and cook until thoroughly browned.

4. Add in the greens and toss until completely coated with oil and glossy.

5. Pour in the broth and bring to a boil. Reduce heat and simmer. Cook until the greens are softened and nicely braised, mine too approximately 20 minutes.

Huevos Revueltos con Tomate

Ingredients

• 1 cup onions, peeled and diced

• 1 Tablespoons oil (I used canola oil)

• 1-1/2 cups diced tomato

• 1-1/2 cups beaten eggs

• freshly ground salt and pepper to taste

Procedure

1. Heat olive oil in a large, flat-bottom skillet.

2. Stir in the onions and cook until slightly softened.

3. Stir in the tomatoes. And cook until they lose their shape slightly.

4. Add in the beaten eggs and use a wooden spoon to scramble them.

5. Once firm and cooked, season to taste with salt and pepper.

6. Serve immediately.

Now that is a wrap on my Chilean #EattheWorld offering. I can't wait to explore the other writers' recipes and am looking forward to our next tabletop adventure. Stay tuned!