Too Many Cooks from Marta’s Cuban American Kitchen

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My mom’s little sister is here visiting from Cuba. My (very opinionated) mom is 93. Her (very opinionated) little sister is 91. (Umm. . . duh, they’re opinionated – they’re Cuban!) They were both in my kitchen when I made the mistake of asking my aunt if there was anything she felt like eating while she was here and she quickly answered: “Frituras de Maiz” (corn fritters or a type of hush puppy).
So, I get out the ingredients and start making the batter.
And it starts. . .
“You’re using butter?”
“She’s supposed to use butter.”
“Why is she putting it in the micro-horno?”
“She’s melting it?”
“You’re not supposed to use melted butter.”
“Are you sure you chopped that onion finely enough?”
“I don’t think she’s holding the sifter high enough.”
“It doesn’t matter how she holds the sifter, but I don’t think she’s mixing it well enough”

They continue this talking at me/talking about me litany, so I step aside and let the nonagenarian Perez-Puelles sisters take over.
And so it continues. . .
“You have to mix it quickly.”
“You have to mix it slowly.”
“That’s not how mama made it.”
“You turn them half-way through frying.”
“You just splash the oil on top.”

I, of course, have my own opinions, and it is MY KITCHEN, but I bite my tongue because I’m trying to be gracious.
(I’m pretty sure I bit a hole clean through my tongue, but that’s not important right now. =D)
The moral of this story:
While it has been said that too many cooks spoil the broth, I found that too many Cuban cooks in one kitchen can make you completely crazy. . .
but they can also make some TASTY fritters.
You may quote me. 😉
Frituras de Harina de Maiz
1 cup coarse corn meal
1 small onion, finely chopped
1 egg, slightly beaten
½ cup milk
2 Tbsp. butter, melted
1 cup flour
1 Tbsp. baking powder
1 tsp. salt
Vegetable oil, for frying (about and inch deep)
1) Mix together the corn meal, onion, egg, milk, and butter.
2) Sift together: the flour, baking powder and salt.
3) Slowly add the flour mixture to the cornmeal mixture until all is well combined.
4) Heat the oil in a small frying pan until very hot.
5) Drop the batter from a teaspoon into the hot oil.
6) Cook each fritter about 2-3 minutes turning once, until golden brown.
7) Remove from the oil and drain on a paper towel.
I like to eat them with a little bit of guava jelly which gives it that perfect salty-sweet taste blend. But that’s just my opinion. =D

4 thoughts on “Too Many Cooks from Marta’s Cuban American Kitchen”

  1. MMMM, Marta this is one of my favorites! Definately will try to make them this weekend. Do you have one for frituras de calabaza?

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