Unicorn (Unicorn@Indenial.com)
Fri, 04 Jun 1999 20:08:06 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
When reader JoAnne Glantz sent me this joke it was about a blonde.
Now it is about "an intellectually challenged person of indeterminate
gender and hair color." For brevity's sake, I'll just refer to that
person as "a blonde."
A blonde was terribly overweight and wanted to look good again, so her
doctor put her on a diet. "I want you to eat regularly for 2 days,
then skip the next full day, and repeat this procedure for 2 weeks.
The next time I see you, you'll have lost at least 5 pounds."
When the blonde returned, she shocked the doctor by having lost nearly
20 pounds. "That's amazing!' the doctor said, "Did you follow my
instructions?" The blonde nodded. "I'll tell you though, I thought I
was going to drop dead by the end of the third day."
"Not from hunger I hope?" asked the doctor.
"No, from skipping," said the blonde.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Recipes like this one do not belong exclusively to Spain. Similar
fritters made from garbanzos are to be found all over the
Mediterranean. They make a hearty starch accompaniment that
goes well with just about everything.
Frituras de Garbanzo (Garbanzo Fritters)
2 cups (500 ml) cooked or canned
garbanzos (chick peas, ceci), drained
1 Tbs (15 ml) chopped parsley
1 egg
1 clove garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) all-purpose flour
1/4 tsp (1 ml) baking powder
Salt and freshly ground black pepper to taste
Olive oil for frying
Mash the garbanzos with a fork, or process them in a food processor
until a thick, somewhat lumpy paste is formed. Add the remaining
ingredients except for the oil, and mix thoroughly. Form into 12 to
18 small patties or balls and set aside. Heat the oil, at a depth of
about 1/2 inch (1 cm), in a heavy skillet over medium heat until it
reaches a temperature of 350F (180C), or until the surface shimmers.
Carefully place the patties in the oil and fry them, turning once,
until golden brown on both sides. Remove with a slotted spoon and
drain on paper towels. Serve hot. Serves 4 to 6.
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