Ingredients with Measurements:
- 1 cup Tipo flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1 egg
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or deep fryer
- Slotted spoon or spider
Step-by-step instructions:
1. In a large mixing bowl, whisk together Tipo flour, all-purpose flour, baking powder, salt, cumin, smoked paprika, and cayenne pepper.
2. In a separate bowl, whisk together milk and egg.
3. Pour the milk mixture into the flour mixture and stir until just combined.
4. Fold in chopped scallions, cilantro, parsley, and mint.
5. Heat vegetable oil in a skillet or deep fryer to 375°F.
6. Using a spoon or cookie scoop, drop batter into the hot oil, making sure not to overcrowd the pan.
7. Fry the fritters until golden brown, about 2-3 minutes per side.
8. Use a slotted spoon or spider to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
375°F
Serving size:
Makes about 12 fritters
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Sodium: 200mg
Sugar: 1g
Substitutions for ingredients:
- If you can't find Tipo flour, you can use regular cornmeal.
- You can substitute the scallions, cilantro, parsley, and mint with other herbs or vegetables of your choice.
Variations:
- Add shredded cheese or diced jalapeños to the batter for a cheesy or spicy twist.
- Serve the fritters with a dollop of sour cream or guacamole on top.
- Make mini fritters and serve them as appetizers.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and don't absorb too much oil.
- Don't overmix the batter, as this can make the fritters tough.
- If the batter is too thick, add a little more milk to thin it out.
Storage instructions:
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the fritters on a platter with a dipping sauce in the center.
Garnishes:
Garnish the fritters with a sprinkle of chopped herbs or a drizzle of hot sauce.
Pairings:
Serve the fritters with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the fritters are too greasy, try frying them at a slightly lower temperature.
- If the fritters are falling apart in the oil, try adding a little more flour to the batter.
Food safety advice:
- Make sure to handle the hot oil with care to avoid burns.
- Use a thermometer to ensure the oil reaches the correct temperature for frying.
Food history:
Tipo flour is a type of cornmeal that is commonly used in Latin American cuisine, particularly in Venezuela and Colombia.
Flavor profiles:
The fritters have a crispy exterior and a soft, fluffy interior with a slightly spicy and smoky flavor from the cumin, paprika, and cayenne pepper.
Serving suggestions:
Serve the fritters as a main dish or appetizer, with your favorite dipping sauce on the side.
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