Ingredients

• 3 large Green plantains
• 150 g Purple corn (kernels)
• 0.5 small Red onion
• 2 tbsp, chopped Fresh cilantro
• 2 tbsp Corn flour
• 1 large Egg (for fritters)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 tbsp, for frying Vegetable oil
• 4 large Eggs (for poaching)
• 1 tbsp White vinegar
• 2 tbsp Ají amarillo paste
• 1 tbsp Huacatay paste
• 100 g, crumbled Queso fresco
• 60 ml Evaporated milk or light cream
• 1 small, minced Garlic clove
• 1 tsp Lime juice
• 0.25 tsp Salt (for sauce)

Instructions

1. 1

   Prepare the fritters: Peel the green plantains and grate them finely. In a large bowl, combine the grated plantains, purple corn kernels, chopped red onion, cilantro, corn flour, egg, salt, and pepper. Form into about 8 small fritters.

2. 2

   Fry the fritters: Heat vegetable oil in a large skillet over medium heat. Fry the fritters for 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels and keep warm.

3. 3

   Prepare the Aji-Huacatay cream: In a small food processor or blender, combine the ají amarillo paste, huacatay paste, crumbled queso fresco, evaporated milk, minced garlic, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.

4. 4

   Poach the eggs: Fill a medium saucepan with water and bring to a simmer. Add the white vinegar. Crack each egg into a separate small ramekin. Create a swirl in the simmering water and gently slide in one egg. Poach for 3-4 minutes for a runny yolk. Repeat for the remaining eggs.

5. 5

   Serve: Arrange 2 fritters per plate, top each with a poached egg, and generously drizzle with the Aji-Huacatay cream. Serve immediately.