Fried Potato Tacos
|June 11, 2012||Posted by admin under Entrees, For New Vegans, Gluten Free, Kid Friendly|
Well, the last few weeks have been beyond busy for me-I’ve hardly set foot in my house, let alone my kitchen. But tonight I had family over and decided to whip something up.
And while I love sharing healthy and nutritious recipes with you, I assure you, that is not what is happening right now.
No, my friends, today we are going the deep-fried-heavy trans-fat route.
Everything in moderation, right?
But I have to say, if you are going to splurge…this is a hell of a way to do it, because wow did these taste good.
Fried Potato Tacos
This recipe makes 10 tacos for a group, but can easily be cut down. Though, friends with big appetites (*cough* boyfriend *cough*) might eat 4 and a half on their own.
10 white corn tortillas (yellow is fine, but may break apart easier)
1 cup high smoke-point oil for frying (I used vegetable)
3 medium russet potatoes, diced
1 can refried beans
1 handful vegan cheese of your choice (I used mozzarella Daiya, because it is what I had)
1 small can diced olives
1-2 tablespoons green chilies, depending on heat preference
1 and 1/2 teaspoons pepper
1 teaspoon salt
dash of cayenne, optional
Guacamole, salsa, sour cream or avocados optional for serving.
- Boil potatoes until soft, drain, and place into a large bowl.
- In a large, straight sided sauté pan, heat oil. You’ll want about an inch and a half covering the bottom. You may need more or less than the cup, depending not he size of your pan. Heat to medium-high until it sizzles when you touch it with metal tongs. Turn down during process, as needed, when oil gets too hot.
- Into the potatoes, stir in beans, olives, cheese, green chilies, salt, pepper, and cayenne, if using. Mixture should be left a little lumpy, but if the potatoes get over-mashed, you are still fine.
- Spread a large scoop of the potato-bean mixture on half of a tortilla, leaving a little around the edge. Fold the tortilla closed, pinching around the edges to seal it (the mixture will act as a glue). Place the taco carefully into your heated oil with tongs. *Watch out for popping*
- With metal tongs, flip the taco after the first side reaches a golden-brown. Repeat for second side.
- Removing with tongs, lay fried taco on a paper towel-lined plate, and carefully soak up oil with a second paper towel.
- Serve with your favorite toppings!
*It goes without saying, but I’m going to say it anyway-be careful deep-frying with hot oil. Turn the heat down if your oil gets too hot and is popping too much or starts to smoke, or remove it from the heat completely and cover to cool it down some.