- Active Time 25m
- Total Time 30m
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.
- 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 pound of tomatoes, quartered and seeded
- 1 onion, minced
- 1/2 bay leaf
- 1/2 sprig fresh thyme
- 1 sprig fresh parsley
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.
nutrition information per serving
138 calories; 8g total fat; 85mg cholesterol; 148mg sodium; 12g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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