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Posted: Mar 24, 2011 12:17 pm
Had a massive variety of them in Spain. The greatest snack on earth. Anyone made them? I will try this weekend and fear an oily, greasy mess.
Posted: Mar 25, 2011 6:45 am
you'll never touch the Spanish version. dunno why, but I think the best are made with a lot of milk. i would think a deep fryer would be useful too.

i once heard a Spainard describe falafel as "arabic croquettes"
Posted: Mar 25, 2011 7:36 am
Just make sure the oil temp is between 350-375 and all is well.
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