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1
Combine all ingredients except the oil in a large bowl and mix thoroughly.
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2
Refrigerate until ready to fry.
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3
In a large skillet, heat the oil over medium-high heat until very hot but not smoking.
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4
Drop the batter by heaping tablespoonfuls into the hot oil and, using the back of a spoon, flatten the mixture slightly.
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5
Fry until golden brown on both sides, about 1 to 2 minutes per side.
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6
Drain on paper towels and serve immediately.
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7
2 mirliton, pits removed and julienned
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8
Salt
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9
1 red bell pepper, cored and julienned
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10
1 jalapeno, minced
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11
3 green onions, thinly sliced
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12
2 tablespoons chopped fresh parsley leaves
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13
2 tablespoons red wine vinegar
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14
Vegetable oil
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15
1 teaspoon sugar
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16
Pinch crushed red pepper flakes
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17
Salt and pepper
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18
Spread the mirlitons in 1 layer in a strainer set over a bowl and sprinkle with salt.
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19
Let sit until they release some of their water, about 20 to 30 minutes.
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20
Combine the drained mirlitons, bell pepper, jalapeno, green onions, and parsley.
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21
In a separate bowl, whisk together the vinegar, oil, sugar, and red pepper flakes.
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22
Pour the dressing over the mirliton and mix well.
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23
Adjust seasoning, to taste, with salt and pepper.
