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Title: Hard-Boiled-Egg Fritters - {Bunuelitos De Huevo Duro}
Yield: 1 Serving

Ingredients

      4    Hard-boiled eggs; chopped
      1 sl Cured ham; minced
    1/2 c  Olive oil; for frying
           Salt and pepper; to taste
           === FRITTER BATTER ===
    1/3 c  Flour
    1/3 ts Baking powder
      1    Egg
    1/3 c  Water

Instructions

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.

Comments: 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.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-14-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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