Update my dinner status, I'm making this tonight.
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Dried chick-peas, rinsed in
- In water to cover
- 2 tb Salted butter
- 2 Cloves garlic, finely
- Few dashes of Tabasco sauce
- 1 tb Minced fresh parsley
- 2 lg Eggs, lightly beaten
- Peanut or vegetable oil for
- Salsa de Aguacate (recipe
- 1 If using dried chick-peas,
- Water, and simmer, covered,
- Set aside.
- 2 In a small skillet over low
- Foam, add the garlic and
- 3 In a food processor fitted
- Whether cooked or canned.
- Oil and salsa de aguacate)
- Correct the seasonings and
- 4 Preheat the oven to 250
- Or deep fryer over
- Degrees, or until a drop of
- Fry 1 tablespoon of batter
- Adjust if necessary in the
- tb Into the hot oil, and fry
- On all sides, turning with
- Once, or the oil
- Than crisp. Place the
- 1/4 ts Baking powder
- 2 1/2 qt Water
- 1 1/2 ts Salt
- 2 tb All-purpose flour
- 1/4 ts Ground cumin
Preparation
until all have been cooked, and serve hot with the salsa de aguacate. Makes 24 fritters Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) FRITURAS DE GARBANZO Chick-Pea Fritters File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
