Salchipapa Clásica
Recipes with Salchipapa
The Lima street cart version. Frankfurter coins fried until the cut faces brown, over a pile of thick-cut fries, with ketchup, mustard, and mayonnaise applied in three stripes from squeeze bottles. No garnish, no complexity. The dish as it has been served since the 1950s.
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Ingredients
- 4 frankfurter sausages (salchichas)
- 500g starchy potatoes (such as Russet or Maris Piper)
- Vegetable oil for frying
- Salt
- Ketchup
- Yellow mustard
- Mayonnaise
Steps
Peel the potatoes and cut into strips about 1cm thick. Rinse under cold water until the water runs clear, then pat completely dry with a kitchen towel. Any moisture in the oil will cause violent spattering.
Pour oil into a deep heavy pan to a depth of at least 4cm. Heat to 175°C. Fry the potato strips in two batches for 5 to 6 minutes per batch, until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Season immediately with salt.
Slice each frankfurter into rounds of about 1.5cm. Do not cut thinner: the coins need mass to brown without drying out.
Bring the oil back to temperature. Fry the sausage rounds for 2 to 3 minutes, turning once, until the cut faces are golden-brown. The skin should be taut and the edges just starting to crisp.
Divide the fries between two wide plates or bowls. Pile the sausage coins on top. Apply ketchup, mustard, and mayonnaise in three stripes across the plate. Serve immediately.
Tips
The fries must be completely dry before they go into the oil. A double fry (once at lower temperature to cook through, once at higher temperature for colour) gives crisper results if you have the time: first fry at 150°C for 4 minutes, rest on paper towel for 5 minutes, second fry at 185°C for 2 minutes.