Tortitas de ejotes (string beans)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Cider vinegar |
| 1 | teaspoon | Dry mustard |
| 1 | Egg; well beaten | |
| ¾ | cup | Flour |
| 1 | teaspoon | Sea salt |
| Freshly-ground black pepper; to taste | ||
| ¼ | cup | Milk |
| 2 | cups | Cooked and diced string beans |
| ½ | cup | Vegetable oil |
Directions
In a medium-size bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a medium-size skillet, over a medium heat.
Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden-brown on both sides. Serve at once. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.