huevos tontos
This is a recipe my Grandmother from Spain would make. It is a traditional dish from the Aragon area. The "huevos" can be served alone, in a gravy, in salads, as meatballs and found in soups. In recent years the addition of lamb, pork, cod, and asparagus have become newer versions.
prep time
40 Min
cook time
15 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- 1 - half loaf of stale bread (can use bread crumbs)
- 2 - eggs
- 5 cloves garlic grated
- 1/2 cup milk
- 4 sprigs parsley chopped
- 1 pinch nutmeg
- 1 pinch salt
- - oil for frying
How To Make huevos tontos
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Step 1Soak bread in milk. Once bread is softened remove from milk. Add beaten eggs, garlic, parsley,salt, and nutmeg. Mixture can be refrigerated at this point.
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Step 2Heat oil for frying. With two spoons make balls out of the dough to drop into oil. For best results, make a few at a time so oil does not cool off. Remove when browned and place in colander or wire racks to cool.
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Step 3The way we ate it is to make a rue from garlic, parsley, and flour and then to add milk until gravy is formed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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