Smoked Paprika Macaroni Patties with Fresh Tomato Dip

1.Prepare the Tomato Dip: In a medium bowl, combine the diced tomatoes, red onion, lime juice, cilantro, salt, and pepper. Stir gently to combine. Set aside at room temperature to allow flavors to meld while preparing the patties.

2.Prepare the Patty Mixture: In a large bowl, combine the cooked macaroni, finely chopped yellow onion, lightly beaten eggs, 1/4 cup of flour, smoked paprika, chili powder, salt, and pepper. Mix thoroughly until everything is well incorporated and the mixture holds together when pressed.

3.Form the Patties: Place a small amount of extra flour on a shallow plate. Scoop about 1/4 cup of the macaroni mixture and gently form it into a firm, round patty, about 1/2 inch thick. Lightly dredge each patty in the flour, shaking off any excess.

4.Cook the Patties: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering (about 175°C). Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.

5.Fry until golden brown and crispy on the bottom, about 3 to 4 minutes. Flip the patties carefully and cook the second side for another 3 to 4 minutes, until golden brown and heated through.

6.Remove the cooked patties from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil.

7.Serve immediately while hot, accompanied by the fresh tomato dip.