astray recipes: Frituras de garbanzo (chick pea fritters)

Categories: Appetizers; Beans/peas; Cuba; Update
Yield: 24 Servings

Measure	Ingredient
½ pounds	Dried chick-peas, rinsed in cold water, picked over, and left
	In water to cover overnight, or 3 cups drained canned chick-peas
2½ quart	Water
2 tablespoons	Salted butter
2 eaches	Cloves garlic, finely chopped
1½ teaspoon	Salt
	Few dashes of Tabasco sauce
¼ teaspoon	Ground cumin
1 tablespoon	Minced fresh parsley
2 tablespoons	All-purpose flour
¼ teaspoon	Baking powder
2 larges	Eggs, lightly beaten
	Peanut or vegetable oil for frying
	Salsa de Aguacate (recipe follows)
1 each	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 eaches	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 eaches	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 eaches	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
tablespoon	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

frituras de garbanzo (chick pea fritters)