Recipe - Frituras De Garbanzo (Chick Pea Fritters)

One half pound Dried chickpeas, rinsed in
cold water, picked over,
and left
In water to cover
overnight, or 3 cups
drained canned chickpeas
2 One half qt Water
2 tablespoon Salted butter
2 Cloves garlic, finely
chopped
1 One half teaspoon Salt
Few dashes of Tabasco sauce
One fourth teaspoon Ground cumin
1 tablespoon Minced fresh parsley
2 tablespoon Allpurpose flour
One fourth teaspoon Baking powder
2 lg Eggs, lightly beaten
Peanut or vegetable oil for
frying
Salsa de Aguacate (recipe
follows)
1 If using dried chickpeas,
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,
heavybottomed skillet
Or deep fryer over
mediumhigh 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
tablespoon 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
papertowellined platter
in the oven

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 ChickPea Fritters

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