Easy
4 to 6
By Beverly Cox and Martin Jacobs
Published 2006
Corn, a gift to Cuban cooking from the island’s early Taino inhabitants, makes wonderfully delicate fritters. The sweet fritters here are a delicious snack to eat with a cup of coffee or hot chocolate. To make a savory version, reduce the sugar to
In a mixing bowl, combine the corn puree, egg, sugar, aniseed, and salt. Sift the flour and baking powder together into the corn mixture and stir to make a batter. In a deep-fryer or a deep, heavy skillet, heat at least
© 2006 All rights reserved. Published by Abrams Books.