Picosas (medium) Recipe
Served with Ranch, Spicy Buffalo, Garlic Parmesan, Cajun Rub
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Ingredients
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For the Picosas
For the Dipping Sauces
Method
Preparing the Picosas
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, cayenne pepper, and garlic powder. Whisk together until well mixed.
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk and egg until combined.
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.
Heat Oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the right temperature for frying.
Fry the Picosas
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pot. Fry until golden brown, about 3-4 minutes, turning occasionally.
Drain and Cool
Remove the picosas from the oil using a slotted spoon and set them on a paper towel-lined plate to drain excess oil.
Preparing the Dipping Sauces
Prepare Ranch Dressing
In a small bowl, serve the ranch dressing as is or garnish with fresh herbs if desired.
Prepare Buffalo Sauce
Pour the buffalo sauce into a serving bowl. You can mix in additional hot sauce for extra heat if desired.
Prepare Garlic Parmesan Sauce
In a small saucepan over medium heat, combine melted butter, minced garlic, and grated parmesan. Stir until well combined and heated through.
Prepare Cajun Seasoning
In a small bowl, mix the Cajun seasoning with a little bit of olive oil to create a paste. Serve alongside the picosas for added flavor.