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Post by CR on Nov 3, 2008 21:48:49 GMT -5
I grew up on these. This is how grandmama made them, although she never used a recipe or measured anything. Think of these as Cuban hush puppies, but softer and sweeter. They are great served with fried chicken (which I make Cuban style - no breading or batter). Some of my non-Cuban friends even sprinkle confectioner's sugar on top or serve them with honey or maple syrup. I like them served warm but my husband will eat them as a snack right out of the refrigerator. Don't make them too big or the inside won't cook properly.
Cuban Fritters (Frituritas de Panetela)
1/3 cup all purpose flour 2 teasthingys baking powder 1/8 teasthingy salt 2 eggs, separated 1/4 cup granulated sugar 2 Tablesthingys milk (2% ok) 1/2 teasthingy vanilla extract Vegetable oil
Combine flour, baking powder and salt. Set aside. Beat egg whites until soft peaks form gradually adding sugar. Then add the yolks to the mixture. Mixing gently by hand, add the dry ingredients. Add the milk and the vanilla. When all is well-mixed, drop by tablesthingys in hot oil until golden brown on both sides. Drain on paper towels. Serve warm.
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