Papa Aborrajada

Batter-Fried Potatoes

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Batter-dipped, fried potatoes are very common in the colder Andean region of Colombia. Serve them with Ají de Aguacate.


  • 3 pounds (about 18) small potatoes
  • tablespoons salt
  • 1 chicken bouillon cube

Dipping Batter

  • cups flour
  • ½ teaspoon salt
  • ½ teaspoon color* or turmeric
  • ¼ teaspoon ground cumin*
  • 1 egg
  • 3 cups oil for frying


  1. Wash the potatoes thoroughly. Cut in half lengthwise.
  2. In a large pot place 8 cups of water, salt and the bouillon cube. Bring to a boil. Add the potatoes, cover and simmer for 20 to 30 minutes or until the potatoes are tender when pricked with a fork. Drain the potatoes and discard the water. Let cool for 10 minutes.

For the Batter

  1. Place the flour, salt, color, cumin, egg, and 1 cup water in a bowl and mix with a wire whisk or fork until the mixture is smooth and free of lumps.
  2. Pour the oil into a deep, heavy pot, place over medium-high heat, and bring to a temperature of 350°F.
  3. Dip the potato pieces one by one into the batter, and drop carefully into the oil.
  4. Deep fry for 3 to 4 minutes or until golden all around.
  5. Drain over paper towels.
  6. Serve with Hogao Del Pacífico or Ají Valluno.