Chickpea "Hot Dogs" Recipe - Cooking Index
1 lb | 454g / 16oz | Dried chickpeas |
3 | White bread - trimmed | |
2 | Eggs | |
1/2 teaspoon | 2.5ml | Minced garlic |
1/4 teaspoon | 1.3ml | Diced ground red peppers |
1 1/4 teaspoons | 6.3ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
Fat for deep frying |
Wash the chickpeas and soak overnight in cold water. Drain.
Grind the peas and bread together. Mix in the eggs, garlic, red peppers, salt and pepper. Shape into finger-length rolls. Chill for 1 hour.
Heat the fat to 370 degrees in a deep kettle and carefully drop the "hot dogs" into it. Fry until browned. Drain. Serve with mustard or hot chili sauce. Makes about 20.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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