Acras De Christophines
- Total Time
- 20 minutes, plus 4 hours' sit
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1envelope active dry yeast
- ¼cup warm water
- 2cups sifted all-purpose flour
- ½cup minced onions
- 4cloves garlic, peeled and minced
- 3tablespoons minced parsley
- 2teaspoons crumbled dry thyme
- 1tablespoon kosher salt
- ½ to 1½teaspoons cayenne
- 1½cup water
- 2whole eggs, beaten lightly
- 4christophines (see recipe)
Fritter Batter
Nutritional analysis per serving (6 servings)
186 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 7 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Dissolve the yeast in the warm water. In a large bowl, combine the flour, onions, garlic, parsley, thyme, salt and cayenne to taste. Slowly stir in more water as necessary to make a fairly thick batter. Add the eggs and stir, just enough to combine. Cover loosely with a damp towel and put in a warm place for four to five hours. Stir in the christophine.
- Step 2
Bring a three-inch depth of vegetable oil to 375 degrees in a large, deep skillet. Alternatively, set the temperature on a deep fryer to 375 degrees. Drop one teaspoon of batter into the hot oil and fry until golden (about one-and-one-half to two minutes). Drain on paper towels and taste. Correct seasoning with additional cayenne, if desired. Continue to fry as many spoonfuls at a time as fat will hold without touching in one layer until all the batter has been used. Be sure to maintain oil temperature. If desired, the fritters may be fried several hours in advance and recrisped in a 400-degree oven for five to seven minutes, or until heated through and crisp.
Private Notes
Comments
How should I prep the chayotes (christophines) for this recipe? Parboil and chop maybe? Is there some sort of dipping sauce "usually" served with this dish?
There's a link in the recipe to the recipe for the christophines themselves.