ALMOJABANAS WITH AVOCADO SAUCE
(rice flour appetizers)

Chef Giovanna Huyke shared this recipe for these cheesy rice fritters on Good Morning America.

1 cup rice flour
1 cup fine corn flour
2 tsp. baking powder
1 1/2 tsp. salt
4 large eggs
3/4 cup milk
1/2 lb. fresh white cheese, crumbled or shed- shredded (You could use farmer's, pressed ricotta, or Monterey Jack.)
1/4 cup fresh coriander (cilantro), chopped

Mix the flours with the baking powder and salt. Add the eggs and the milk, blend well. Add the cheese and coriander and let is rest for 15 minutes.

Saute in a nonstick pan with very little olive oil as blinis.

AVOCADO SAUCE FOR THE ALMOJABANAS

1/2 onion
1 to 2 cloves garlic, minced
1/2 tomato, diced
1 ripe avocado, peeled and diced
fresh coriander (cilantro), chopped
extra-virgin olive oil
the juice of one lemon
salt and pepper to taste

Mix onion, garlic, tomato, avocado, and coriander, being careful not to mash the avocado. Add the extra-virgin olive oil, lemon, and salt and pepper to taste.

Serve on top of the warm almojabanas.

Recipe from Giovanna Huyke (copyright 1993 by Giovanna Huyke)