Name: Frituras De Garbanzo (Chick Pea Fritters)
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 tb Salted butter; 2 Cloves garlic, finely chopped; 1 1/2 ts Salt; Few dashes of Tabasco sauce; 1/4 ts Ground cumin; 1 tb Minced fresh parsley; 2 tb All-purpose flour; 1/4 ts Baking powder; 2 lg 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) 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; tb 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Vegetables	Cuban	Appetizers, Beans/peas, Cuba, Update, Archived	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	tb	Salted butter
2		Cloves garlic, finely chopped
1 1/2	ts	Salt
		Few dashes of Tabasco sauce
1/4	ts	Ground cumin
1	tb	Minced fresh parsley
2	tb	All-purpose flour
1/4	ts	Baking powder
2	lg	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) 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
	tb	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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