Frituras de garbanzo (chick pea fritters)
24 Servings
Ingredients
| Quantity | 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 | ||
Directions
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