| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| Vegetable oil for deep frying | ||
| 12 | lg | Corn tortillas; (recipe below), or use storebought, cut into 6 wedges each |
| 1/2 | ts | Salt |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6173 Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees. Test by dropping in a piece of tortilla. If it bubbles immediately and rises to the surface, the oil is ready. Fry the wedges a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Sprinkle with salt while still warm, and continue frying in batches. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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