| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked garbanzos, drained |
| 1 |
ts |
Salt |
| 1 |
md |
Idaho potato |
| 1 |
sm |
Onion, coarsely grated |
| 1 |
tb |
Flour |
| 2 |
ts |
Hot pepper sauce |
| 3 |
|
Egg whites, lightly beaten (see note ) |
| 2 |
|
Italian plum tomatoes |
| 2 |
|
Firm pears (preferably bosc) peeled, cored, and diced into 1/4 inch pieces |
| 1 |
tb |
Fresh lemon juice (use the fresh stuff for this recipe, not bottled) |
| 6 |
lg |
Scallions, chopped (I used the green parts only) |
| 1 |
tb |
Jalapeno peppers, seeded and minced |
| 1 |
tb |
Sherry wine vinegar (I used basil vinegar) (up to 2) |
| 1 |
ts |
Honey |
INSTRUCTIONS
ZESTY PEAR SALSA
(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, 1997
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