Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Frituras De Garbanzo (Chick Pea Fritter




Source of Recipe


Shell


Recipe Introduction


"Chupababi"


List of Ingredients




1/2 lb Dried chick-peas -- rinsed in cold water, picked
over, and left in water to cover overnight OR
3 cups canned chick-peas -- drained
2 1/2 qt Water
2 tbsp vegan margarine or olive oil
2 Cloves garlic -- finely chopped
1 1/2 tsp Salt
Few dashes of Tabasco sauce
1/4 tsp Ground cumin
1 tbsp Minced fresh parsley
2 tbsp wholemeal flour
1/4 tsp Baking powder
2 egg replacers
Peanut or vegetable oil for frying
salsa

Recipe



1 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 In a small skillet over low heat, melt the vegan margarine or oil. When it is hot, 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, 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 tbsp 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.
Yield:
"24 fritters"