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Tortitas de Ejotes (String Beans)
| c.1997, M.S. Milliken & S. Feniger, all rights reserved |
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1 tablespoon olive oil
1 teaspoon cider vinegar
1 teaspoon dry mustard
1 egg, well beaten
3/4 cup flour
1 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 cup milk
2 cups cooked and diced string beans
1/2 cup vegetable oil
In a mediumsize bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a mediumsize skillet, over a medium heat. Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.
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