The dish called lomo saltado, a favorite of my wifey’s who is Peruvian, tastes better than its unusual components of beef and onions over French fries. If you don’t know what to do with those enormous zucchinis and all of those tomatoes you’ve produced, this vegetarian meal is ideal. Free-range chicken eggs would be an added benefit. There are several steps in this dish, but they are all worthwhile.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 extra large zucchini – halved lengthwise, seeded, and cut into French fries
- 1 cup all-purpose flour
- 1 pinch Italian seasoning, or to taste
- 1 cup vegetable oil, or as needed
- salt to taste
- 1 tablespoon olive oil
- 1 onion, chopped, or to taste
- 1 clove garlic, minced, or to taste
- 1 teaspoon minced fresh ginger, or to taste
- 2 pounds fresh tomatoes, roughly chopped
- 8 hard-boiled eggs, peeled
- 3 tablespoons soy sauce
- 1 tablespoon white sugar
- 2 cups cooked rice
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
- Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
- Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
- Plate by scooping saltado over a bowl of rice. Top with zucchini fries.
- Use a zucchini that is 24 inches long.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 995 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 424 mg |
| Dietary Fiber | 7 g |
| Protein | 23 g |
| Saturated Fat | 13 g |
| Sodium | 872 mg |
| Sugars | 16 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |