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Sopes and Chick Pea Fritters

There are TWO jars containing similar looking batter this week. The one market 'CP' on top is the chick pea fritter batter.

Also, do not follow this video exactly. Read the caveats about sopes below and skip to about the 1 minute mark.

Chick Pea Fritters, Sicilian Roasted Turnips, Mixed Greens Salad

  • Into a sauté pan add enough oil to just cover the bottom. Heat over medium high heat. When the oil is hot but not smoking, add dollops of the chick pea batter. Plan on 3-4 per share. Pat the dollops down to about 3/8" - 1/2" thick and 3"-4" in diameter. Pan fry to brown well and crisp up. about 2 minutes. Turn and brown the other side. Serve.

  • Sauté the roasted turnips in some hot butter until heated through and fragrant. use a lid to speed the process.

  • Dress the salad.

Sopes with Black Beans, Spiced Pork and Roasted Sweet Corn, and Cole Slaw w. Grapefruit Dressing

  • Add oil to a sauté pan - enough to coat the bottom and then a bit more. Heat over medium until hot but not smoking.

  • Spoon out the masa dough into your hands and form palm sized patties 3/8" thick. We like thinner over thicker. The ones I shape in the video are a little too thick, we just discovered. Just kind of smash the dough flat with your palms. Simple does it.

  • Next disregard the part in the video where you toast them first, we found this to be not necessary. Pan fry the patties in the hot oil 2-3 minutes per side. They will become golden and crisp up a bit, but the middle should be soft, but cooked and not raw tasting. Drain and reserve.

  • Combine the beans, meat, and corn together in a sauce pan and heat through.

  • Season tyhe slaw with a little salt in a mixing bowl, then dress with the grapefruit dressing.

  • Assemble : Sopes as the base, top with bean mix, topped with the slaw. Enjoy!

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