Frituras De Carita (black Eyed Pea Fritters) Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Dried black-eyed peas, rinsed in cold water, picked over,
And soaked overnight in cold water to cover, changing the water
Several times,
4 each: Cloves garlic, crushed
2 tsp: Salt,
1 tsp: Freshly ground black pepper,
4 each: To 6 tablespoons water,
Peanut or vegetable oil for frying,
Fresh line juice to taste,
1 each: When the peas have softened, remove their skins, (just rub them
Off), soak an additional 30 minutes, drain, and rinse.
2 each: In a food processor fitted with a steel blade, process the peas, garlic,
Salt, and pepper. With the motor running, add the water through the
Feed tube and continue processing until the puree is smooth and,
Thick.,
5 each: 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, sprinkled with salt and lime
Juice.,
Makes 20 to 24 fritters,
Mary Urrutia,
Randelman "Memories of a Cuban Kitchen", Macmillan, 1992
FRITURAS DE CARITA Black-Eyed Pea Fritters,
Recipe via Meal-Master (tm) v8.05
Directions:
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
Source from luhu.jp
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
Source from luhu.jp