INGREDIENTS

INSTRUCTIONS

1997    
(From The Little Bean Cookbook by Patricia Stapley) Adapted to  low-fat
by Judy  Non-stick pan needed for these.  Chop the garbanzo beans
coarsely and season with the salt.  Peel and grate potato and squeeze
out as much water as possible. In a  medium bowl, combine the potato,
onion, flour, and hot pepper sauce.  Mix well to blend. Add garbanzo
beans and egg whites and mix. Heat a  large non-stick skillet over low
heat until it is very hot. When it's  hot, drop rounded tablespoons of
the batter inot the skillet allowing  room for them to spread. Cook
over moderately high heat until they  are golden brown on the bottom,
about 4 minutes. Turn fritters over,  flatten slightly and cook about
two minutes longer.  Note 1: Instead of Egg Whites, you can substitute
EnerG Egg replacer  made up as three eggs. (It's potato starch and
works great in a  recipe like this where the eggs are used more as a
binder than as a  flavor)  Note 2: If you are using a really good
non-stick skillet, make sure  the skillet is hot before putting the
fritter batter in the pan.  Zesty Pear Salsa: Blanch the tomatoes in a
medium saucepan with  boiling water for one minute. Rinse them under
cold running water to  cool, and slip the skins off. Cut the tomatoes
in half and scoop out  the seeds. Slice them into one-quarter inch
julienne strips. In a  medium bowl, toss the diced pears with the lemon
juice. Add the  tomatoes, scallions, and jalapenos. Mix well. In
another bowl, whisk  together the vinegar and honey. Drizzle over the
pear mixture and  toss to coat. Serve with a slotted spool to allow
most of the juice  to drain off.  Serve the fritters with salsa on the
side. Posted to fatfree digest  V97 #022 by "Judith E. Thomas"
<jethomas@mailbox.syr.edu> on Mar 10,

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