| 1/2 lb |
Dried chick-peas, rinsed in cold water, picked over, and left |
| |
In water to cover overnight, or 3 cups drained canned chick-peas |
| 1/2 qt |
Water |
| 2 tbl |
Salted butter |
| 2 x |
Cloves garlic, finely chopped |
| 1/2 tsp |
Salt |
| |
Few dashes of Tabasco sauce |
| 1/4 tsp |
Ground cumin |
| 1 tbl |
Minced fresh parsley |
| 2 tbl |
All-purpose flour |
| 1/4 tsp |
Baking powder |
| 2 lrg |
Eggs, lightly beaten |
| |
Peanut or vegetable oil for frying |
| |
Salsa de Aguacate (recipe follows) |
| 1 x |
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 x |
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 x |
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 x |
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 |
Instructions: Until all have been cooked, and serve hot with the salsa de aguacate.
Makes
24 fritters Mary Urrutia Randelman "Memories of a Cuban Kitchen"
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