INGREDIENTS
- Moist:
- – Corns 5 items.
- – Onion 1 unit.
- – Inexperienced onion 2 items.
- – Pink bell pepper ½ unit.
- – Milk c/n.
- – Pumpkin puree.
- – Floor chili.
- – Peppers.
- – Cumin.
- – Basil leaves.
- – Salt and pepper.
- – Creamy cheese.
- Fritters:
- – Chopped garlic 1 clove.
- – Chopped onion and golden in oil 1 unit.
- – Grated reggianito sort exhausting cheese 3 tbsp.
- – Leudante flour ½ cup.
- – Egg 1 unit.
- – Milk c/n.
- – Sunflower oil c/n for frying.
- – Salt, black pepper and nutmeg to style.
HUMITA + BUÑUELOS two spectacular recipes to resolve your menu, easy and with a lot of greens
PROCEDURE:
1. For the humita: Chop the bell peppers, the onion and the white a part of the inexperienced onion (reserve the inexperienced half for later).
2. Warmth a pot and add two tablespoons of olive oil. Add the bell pepper and greenery.
3. Season with salt and pepper, decrease the warmth and allow them to prepare dinner for five to 10 minutes.
4. Grate the uncooked corn with a rough grater.
5. As soon as the greens are clear and barely golden, add the grated corn with all its juices and the pumpkin puree and seasonings.
6. Cook dinner over low warmth for about 20 minutes, stirring occasionally.
7. For the fritters: Chop the leaves and put aside.
8. Cook dinner the onion with the garlic, in slightly oil, slowly, till golden.
9. Combine the leaves with the onion.
10. Then, in a big bowl, combine with the flour, cheese, egg, and a few milk. Make a thick paste and season.
11. In a small pot, place 5 cc of oil and warmth to fry.
12. Take the dough with a spoon and pour it into the recent oil.
13. Cook dinner till flippantly browned, flip and end cooking.
14. Take away with a slotted spoon to a plate lined with absorbent paper.
15. Serve with some lemons lower into quarters, and luxuriate in.
