Pacayas Wrapped in Egg

🛒 Ingredients

• Pacaya flower buds 150 g · 23 kcal
• Eggs 100 g · 140 kcal
• Vegetable oil for frying 20 g · 180 kcal

👨‍🍳 Instructions

1. Carefully clean the pacayas, removing any tough outer leaves, then blanch them in boiling salted water for 5-7 minutes until tender-crisp. Drain and let them cool completely.
2. Separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then gently fold in the egg yolks and a pinch of salt until just combined, creating a fluffy batter.
3. Heat vegetable oil in a frying pan over medium heat. Dip each pacaya into the egg batter, ensuring it's fully coated.
4. Carefully place the coated pacayas in the hot oil and fry for 2-3 minutes per side, until golden brown and puffed. Flip gently to cook evenly.
5. Remove the Pacayas Envueltas en Huevo from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot, optionally with a simple tomato sauce.