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Recipes with olive or sunflower oil for frying

4 recipes that use olive or sunflower oil for frying, with photos, step-by-step instructions and cook times. The quickest, Raxo, takes 50 minutes. It is most often cooked with egg, dried oregano and garlic.

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Zorza con patatasMarinated pork with chips and eggs

Zorza is the seasoned pork mixture for chorizo before it goes into casings, and in Galicia it was eaten fresh in the days after the winter pig slaughter, fried in a pan with potatoes. This contains pork. Today taverns in Lugo and Ourense serve it with chips and fried eggs, and it is easy to make at home with pork shoulder and lots of paprika. The meat marinates in the fridge, covered, for at least 12 hours. A common mistake is frying it over a fierce heat, which burns the paprika; keep it moderate and stir. Chef's tip: chop the pork by hand into small pieces rather than mincing it finely, for a juicier, more rustic texture.

55 minSpanishMeatGluten free
by KrazyBadal 0 views

RaxoMarinated pork loin cubes

Order a ración of raxo in a tavern in Santiago or A Coruña and it comes sizzling on a metal plate: little cubes of pork loin marinated with garlic, paprika and oregano, fried until browned, with chips and sometimes Padrón peppers alongside. This contains pork. Unlike zorza, which is chopped like chorizo filling, raxo keeps its meat in neat cubes and is gentler on the paprika. Marinate the pork in the fridge, covered. A common mistake is crowding the pan, which stews the meat instead of browning it, so fry in two batches. Chef's tip: let the cubes sit for a minute without stirring when they first hit the pan, so they form a golden crust.

50 minSpanishMeatGluten free
by KrazyBadal 0 views

Txistorra con huevos fritos y patatasSausage with chips and fried eggs

Txistorra is a long, thin, bright red fresh sausage from Navarre and the Basque Country, made from pork seasoned with garlic and sweet paprika. During San Fermín in July, Pamplona eats it at all hours: after the morning bull run it turns up on a plate with fried eggs and chips, a breakfast that could feed a farmhand. This contains pork (txistorra). Chef's tip: fry the txistorra without extra oil, since it gives up its own orange fat, and use that fat to baste the eggs.

50 minSpanishMeat
by KrazyBadal 0 views

RepápalosBread fritters in sweet milk

Repápalos belong to the kitchens of Extremaduran villages, where nothing was wasted: stale bread crumbs are mixed with egg into small dumplings, fried until golden, then simmered in milk scented with cinnamon and lemon until they swell and soften. They turn up at Easter and in Lent, and on winter afternoons when there was bread to use up, and they are eaten warm or cold from a deep dish with plenty of the sweet milk. Chef's tip: use bread that is at least two days old; fresh bread makes heavy, doughy fritters.

50 minSpanishDesserts
by KrazyBadal 0 views

Goes well with olive or sunflower oil for frying