Buñuelos de Fríjol de Cabecita Negra
Me encantan los frijoles y, por suerte para mí, la gastronomía colombiana está llena de excelentes platos con frijoles. Uno de mis favoritos es un buñuelo sencillo hecho con frijoles de cabecita negra. No es elegante, ¡pero es realmente bueno! Cuando las bolas de masa caen al aceite, se inflan un poco. El interior queda ligero y esponjoso.
Ingredientes
- 1 1/2 cups black-eyed peas (soaked in water overnight)
- 1 large egg (beaten)
- 2 tablespoon of cornstarch
- Salt and pepper (to your taste)
- 2 tablespoons of sugar
- 1/2 teaspoon garlic powder
- Vegetable or canola oil for frying
Preparación
- 1
Drain and rinse the black-eyed peas. Place them the food processor and process for 30 seconds. (This will help the bean separate from the husks).
- 2
Place the crushed beans in a bowl with water and mix well. Drain and take off all the husk and discard. Save the white beans and set aside.
- 3
Return the peeled beans to a clean food processor and add the eggs, cornstarch, salt, pepper, sugar and garlic powder. Process until paste is formed.
- 4
In a frying pan, heat the oil over medium-high heat to 350°F. Drop bean batter very gently into oil by the tablespoonful, 5-6 at a time, being careful not to overfill the pan.
- 5
Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Remove fritters from oil and drain on paper towels.
Cocínala con la receta original
Esta receta es de mycolombianrecipes.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en mycolombianrecipes.com