Little Bites à la Sucrense

Ingredients

• 2 dozen Chuño (chuños; freeze-dried Andean potatoes)
• Butter
• 3 heads Onion
• 1 Tomato, seeded
• 1 handful Parsley
• Salt
• Pepper
• Cumin (cominos)
• Ají powder (ají en polvo; ground New-World chili)
• 8 Egg yolks
• Pork lard (grasa de chancho)
• Spun egg threads (huevos hilados)

Instructions

1. Soak two dozen chuños (freeze-dried potatoes) for two days, then wash and cook them.
2. Squeeze and grind the cooked chuños.
3. Make a sauce in butter with three onions, one seeded tomato, and parsley, seasoned with salt, pepper, cumin and a little ají powder; mix into the paste.
4. Add a beating of eight egg yolks and stir well.
5. Fry by spoonfuls in pork lard, flattening into fritter shapes.
6. Serve garnished with spun egg threads.