Get ready to tantalize your taste buds with the ultimate crunchy delight that will transport you straight to the vibrant streets of Mexico! Chicharrones de harina are not just a snack; they're a crispy, spicy explosion of flavor that will make your mouth water and your guests beg for more. These light, airy, and irresistibly seasoned treats are about to become your new obsession, offering a perfect blend of texture and zest that will elevate any gathering from ordinary to extraordinary.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup chicharrones de harina
- 1 cup vegetable oil for frying
- 1 tablespoon chili powder
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Prepare your workspace by laying out a paper towel-lined plate for draining excess oil and gathering all ingredients.
- In a large, heavy-bottomed skillet or deep fryer, heat vegetable oil to approximately 350-375°F (175-190°C). Use a cooking thermometer to ensure precise temperature.
- Carefully add the chicharrones de harina to the hot oil in small batches, ensuring they are not overcrowded. This will help them puff up evenly and prevent sticking.
- Fry the chicharrones for 15-20 seconds, watching closely as they will quickly expand and turn golden brown. Use a slotted spoon to turn them occasionally for even cooking.
- Remove the fried chicharrones with a slotted spoon and place them on the prepared paper towel-lined plate to drain excess oil.
- While still hot, sprinkle the chicharrones with chili powder, salt, and drizzle lime juice over them for added flavor.
- Serve immediately while crisp and warm, either as a standalone snack or as a crunchy accompaniment to other Mexican dishes.
- Allow any leftover chicharrones to cool completely before storing in an airtight container to maintain crispness.
Tips
- Temperature is Key: Use a cooking thermometer to maintain oil at 350-375°F for optimal puffing and crispiness.
- Batch Cooking: Fry in small batches to prevent overcrowding and ensure even cooking.
- Quick Timing: Watch closely while frying, as chicharrones can go from golden to burnt in seconds.
- Seasoning Hack: Sprinkle seasonings immediately after frying while the chicharrones are still hot to help spices adhere better.
- Oil Management: Use fresh, clean oil for the best flavor and crispiest results.
- Storage Tip: Store cooled chicharrones in an airtight container to maintain their crunch for maximum enjoyment.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 10mg
