Garbanzo Fritters with Jicama Salad
Serve with Bethel Heights Pinot Gris
1 ½ cups cooked garbanzo beans
Soak overnight – one cup dried beans Day two: Drain. cover with two inches clean water and add a teaspoon dry mustard to the cooking water. Cook till tender, adding water if needed, and drain 1 hour or so. OR use one 15 oz can, drained.
- 2 ts salt
- 1 cup cooked rice
- 1 onion, grated or finely chopped
- 1 clove garlic, minced or pressed
- 2 T chopped fresh herbs – parsley, thyme, oregano, or smaller amount of rosemary, if using
- 1 T flour
- 2 drops hot sauce
- 2 eggs, lightly beaten
- 2 T butter
- 2 T olive or peanut oil
- freshly ground pepper
Chop cooked beans coarsely and season with salt. In medium bowl, combine cooked rice, onion, herbs, garlic flour and hot pepper sauce. Mix to blend. Add garbanzo beans and eggs. Add salt and fresh ground pepper. Mix well.
In large nonstick skillet, heat butter and oil over medium heat. When hot, drop rounded tablespoons of batter into skillet. (Don’t overcrowd). Cook until golden brown, about 4 minutes. Turn over, flatten slightly, and cook till nicely brown on bottom. Set aside and keep warm.
- 1 large jicama, peeled and cut into tiny matchsticks. You need at least two cups.
- ½ red onion, thinly sliced
- 3 oranges, peeled so no white is left, and cut into pieces, seeds removed.
- ½ cup fresh cilantro, chopped
- Juice of one lime
- 4 T olive oil
- 1 ts Dijon mustard
- 1 ts ground cumin
- 1 ts sea salt
- ½ ts Splenda or sugar
- fresh gound pepper
Combine jicama, onion, oranges and cilantro in a bowl. In separate bowl, combine all other ingredients and blend as a salad dressing. Pour dressing over jicama mix and mix well. Refrigerate until ready to use. This can be made up to one day in advance, and does need time to marry flavors.
Place fritters on top of jicama to serve.
Serves 6 – 8 as a first course or appetizer