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Oatmeal Fritters

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Source: The Mexican Gourmet

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Active Time:  25 Minutes
Total Time:  30 Minutes
Yield:  Makes 10 fritters

These fried tortitas are served with a light tomato sauce. The acidity of the tomato balances the fat from frying. They can also be served with a fruit puree instead of the tomato sauce. This recipe is from Maria Eugenia Valdes Villarreal.

RECIPE INGREDIENTS

1 cup rolled oats

2 small onions, minced

5 tablespoons chopped parsley

4 eggs, lightly beaten

1/2 teaspoon salt, or to taste

For Sauce:

4 tablespoons vegetable oil

1 lb tomatoes, quartered and seeded

1 onion, minced

1/2 bay leaf

1/2 sprig fresh thyme

1 sprig fresh parsley

DIRECTIONS

In a bowl, mix the oats, onions, parsley, eggs, and salt thoroughly. Let rest for 5 minutes.

FOR SAUCE: Heat 2 tablespoons of the oil in a medium frying pan. Blend the tomato and onion in a blender and strain on top of the hot oil. Add the herbs and cook over high heat until the fat rises to the surface, about 8 minutes. Remove the herbs and set the pan aside.

Heat the remaining 2 tablespoons of oil in a seperate medium frying pan. Put 1 rounded tablespoon of the oat mixture at a time into the pan and flatten with a spatula. Cook, turning once, over medium heat until golden.

Place the fritters in the tomato sauce and cook over very low heat for approximately 10 minutes, turning once. Serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 10 fritters

Calories:

138

Fat. Total:

Fiber:

Carbohydrates, Total:

12g

Sodium:

148mg

% Cal. from Fat:

52%

Cholesterol:

85mg

Protein:

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