Acras De Christophines
Updated August 17, 2015
- Total Time
- 20 minutes, plus 4 hours' sit
- Rating
- Comments
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Ingredients
FRITTER BATTER
1 envelope active dry yeast
¼ cup warm water
2 cups sifted all-purpose flour
½ cup minced onions
4 cloves garlic, peeled and minced
3 tablespoons minced parsley
2 teaspoons crumbled dry thyme
1 tablespoon kosher salt
½ to 1 ½ teaspoons cayenne
1 ½ cup water
2 whole eggs, beaten lightly
4 christophines (see recipe)
Nutritional analysis per serving (4 to 6 servings, about 36 pieces)
35 grams carbs; 53 milligrams cholesterol; 186 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 335 milligrams sodium; 7 grams protein; 1 gram sugar
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.
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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.