Frijoles Verdes con Torticas de Choclo (Bean Soup with Corn Fritters)
Ingredients
- 1 pound canary beans soaked overnight
- 2 pounds pork meat or ribs cut into pieces
- 12 cups water
- 2 cups diced carrots
- ½ tbsp ground cumin
- 1 ½ cups hogao
- ½ tablespoon sazon goya with azafran
- 1 large potato peeled and diced
- 1 beef bouillon tablet
- Salt and pepper
- ½ cup chopped cilantro
- 1 ½ cup fresh corn kernels
- ¼ cup corn meal
- 1 tablespoon melted butter
- ½ cup of milk
- 1 beaten egg
- 1 tablespoon sugar
- ¼ teaspoon baking powder
- Salt and pepper
- Oil for frying
Instructions
- Heat oil to 325 degrees F. Place the corn in a food processor and process for about 2 minutes.
- In a medium bowl, combine corn meal, baking powder, sugar, corn, butter, milk, egg, salt and pepper. Stirring well.
- Pour oil to a depth of 2 inches in a skillet. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
- To serve: Ladle the soup in a bowl. Arrange the fritters in the center of the soup. Garnish with fresh cilantro.
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