Frituras de garbanzo (chick pea fritters)
Yield: 24 Servings
Ingredients:
- 1/2 lb Dried chick-peas
Instructions:
rinsed in -cold water picked over -and left In water to cover -overnight or 3 cups -drained canned chick-peas 2 1/2 qt Water 2 tb Salted butter 2 ea Cloves garlic finely -chopped 1 1/2 ts Salt Few dashes of Tabasco sauce 1/4 ts Ground cumin 1 tb Minced fresh parsley 2 tb All-purpose flour 1/4 ts Baking powder 2 lg Eggs lightly beaten Peanut or vegetable oil for -frying Salsa de Aguacate (recipe -follows) 1 ea If using dried chick-peas -place them in a large -stockpot with the Water and simmer covered -over low heat for 2 1/2 -hours. Drain and Set aside. 2 ea In a small skillet over low -heat melt the butter. -When it begins to Foam add the garlic and -cook stirring 3 to 4 -minutes until tender. 3 ea In a food processor fitted -with a steel blade puree -the chickpeas Whether cooked or canned. -Add the remaining -ingredients (except the Oil and salsa de aguacate) -and process until the -mixture is smooth. Correct the seasonings and -refrigerate the mixture at -least 1 hour. 4 ea Preheat the oven to 250 -degrees. In a large -heavy-bottomed skillet Or deep fryer over -medium-high heat heat 2 -to 3 inches of oil to 375 Degrees or until a drop of -batter sizzles when it -touches the oil and Fry 1 tablespoon of batter -until golden brown. Taste -for seasoning and Adjust if necessary in the -remaining batter then -drop the mixture by tb Into the hot oil and fry -the fritters until golden -brown On all sides turning with -a slotted spoon. Do not -fry too many at Once or the oil -temperature will fall and -they will be soggy rather Than crisp. Place the -fritters on a -paper-towel-lined platter -in the oven 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
