'1/2 cup of wheat for quibe'
'1 1/2 cups of white or wholemeal bread crumbs'
'2 cups of cooked and drained ground corn, or 2 cups of canned ground corn drained'
'3 spoons of lemon juice'
'2 spoons of chopped garlic'
'1 or 2 spoons of chopped parsley'
'black pepper to taste'
'1 spoon of cinnamon'
'salt to taste'
'oil for frying'
'1/2 cup of wheat for quibe'
'1 1/2 cups of white or wholemeal bread crumbs'
'2 cups of cooked and drained ground corn, or 2 cups of canned ground corn drained'
'3 spoons of lemon juice'
'2 spoons of chopped garlic'
'1 or 2 spoons of chopped parsley'
'black pepper to taste'
'1 spoon of cinnamon'
'salt to taste'
'oil for frying'
Place the wheat for quibe in a small bowl, cover with water and let it soak for 15 minutes
Drain very well in a fine-mesh strainer
While that's happening, place the breadcrumbs in another bowl, cover with water and let it soak for about 15 minutes
Drain very well the bread crumbs and reserve
Place the ground corn, lemon juice, garlic, parsley, black pepper, cinnamon, and salt in a blender
Blend at high speed for 1 minute to obtain a smooth paste
Pour this mixture into a bowl
Add the wheat and breadcrumbs to the ground corn paste
Dampen your hands with water and shape these mixtures into balls with a diameter of about 2.5 cm
Arrange the balls on paper towels and let them rest at room temperature for 1 hour
In a frying pan with a diameter of about 25-30 cm, heat a generous amount of oil
Fry the balls in this oil for 2 or 3 minutes, until they are golden brown, frying some at a time
Remove the fried balls with a slotted spoon and drain on paper towels
Serve 4 to 6 portions.
