Hard-Boiled-Egg Fritters - {Bunuelitos De Huevo Duro} Recipe - Cooking Index
Hard-Boiled-Egg Fritters - {Bunuelitos De Huevo Duro} Recipe - Cooking Index
The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties.
Cuisine: Spanish| 4 | Hard-boiled eggs - chopped | |
| 1 | Cured ham - minced | |
| 1/2 cup | 118ml | Olive oil - for frying |
| Salt and pepper - to taste | ||
| Fritter Batter | ||
| 1/3 cup | 20g / 0.7oz | Flour |
| 1/3 teaspoon | 1.7ml | Baking powder |
| 1 | Egg | |
| 1/3 cup | 78ml | Water |
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.
Chop hard-boiled eggs, mince ham, mix in batter, add salt and pepper to taste. (This much may be done a day in advance.)
Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.
Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969
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