Salami Frito

Name: Salami Frito
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 1/2 lb Dominican salami (or Spanish salami), sliced 1/4-inch thick; 3 tbsp vegetable oil

Crispy golden-fried Dominican salami rounds with caramelized edges, a trending street food appetizer that is salty, savory, and absolutely irresistible.

15 minEasyServes 4220 cal/serving

DominicanAppetizerStovetopStandard

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Ingredients

1/2 lb Dominican salami (or Spanish salami), sliced 1/4-inch thick
3 tbsp vegetable oil

Instructions

1

Slice 1/2 lb sliced 1/4-inch thick Dominican salami (or Spanish salami). Pat dry with paper towels to remove excess moisture.
2

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat.
3

Once vegetable oil is hot, carefully add Dominican salami (or Spanish salami) slices in a single layer. Do not overlap.
4

Fry Dominican salami (or Spanish salami) for 1-2 minutes on the first side until the edges curl slightly and the bottom is browned and crispy.
5

Flip slices and fry 1-2 minutes on the second side until both sides are crispy and golden brown.
6

Transfer Dominican salami (or Spanish salami) to a paper towel-lined plate to drain excess vegetable oil.
7

Serve hot and crispy as an appetizer, either alone or with queso de freír (frying cheese), plantain chips, or crackers.

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Questions

What is Salami Frito?

Crispy golden-fried Dominican salami rounds with caramelized edges, a trending street food appetizer that is salty, savory, and absolutely irresistible. This reference files it under Dominican appetizer: made on the stovetop, rated easy and about 15 minutes start to finish.

What should Salami Frito look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the edges curl slightly and the bottom is browned and crispy. Step 5: cook until both sides are crispy and golden brown.

Why pat it dry first in Salami Frito?

Step 1 reads: "Pat dry with paper towels to remove excess moisture." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

How many calories are in Salami Frito?

One serving (the recipe makes 4) is about 220 calories, with 14 g protein, 2 g carbohydrate and 18 g fat, plus 680 mg sodium.

How do I store and reheat Salami Frito?

Refrigerate what is left of Salami Frito within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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