Frituras De Garbanzo (chick Pea Fritters)

From the day of Pentecost, there has been not one great spiritual awakening in any land which has not begun in a union of prayer, though only among two or three. And no such outward, upward movement has continued after such prayer meetings have declined. It is in exact proportion to the maintenance of such joint and believing supplication and intercession that the Word of the Lord in any land or locality has had free course and been glorified.

Arthur Pierson

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Vegetables	Cuban	Appetizers, Archived, Beans/peas, Cuba, Update	24	Servings

INGREDIENTS

1/2	lb	Dried chick-peas, rinsed in
		cold water picked over
		and left
		In water to cover
		overnight or 3 cups
		drained canned chick-peas
2 1/2	qt	Water
2	T	Salted butter
2		Cloves garlic, finely
		chopped
1 1/2	t	Salt
		Few dashes of Tabasco sauce
1/4	t	Ground cumin
1	T	Minced fresh parsley
2	T	All-purpose flour
1/4	t	Baking powder
2		Eggs, lightly beaten
		Peanut or vegetable oil for
		frying
		Salsa de Aguacate, recipe
		follows
1		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		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		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), Oil and salsa de aguacate
		and process until the
		mixture is smooth.
		Correct the seasonings and
		refrigerate the mixture
		at
		least 1 hour.
4		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
	T	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

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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