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Frituras De Garbanzo (Chick Pea Fritters)

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      Title: FRITURAS DE GARBANZO (CHICK PEA FRITTERS)
 Categories: Appetizers, Beans/peas, Cuba, Update
      Yield: 24 Servings
 
    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 ea 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 ea 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 ea 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 ea 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 ea 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
 
  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
 
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