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

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