Black eyed pea fritters
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Black-eyed peas, soaked |
| 4 | eaches | Garlic cloves, crushed |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| 4 | tablespoons | Water |
| Oil for frying | ||
| Lime juice to taste | ||
Directions
When peas have softened, rub off skins, soak an additional 30 minutes.
Drain & rinse.
In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree.
Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice.
Randelman & Schwartz, "Memories of a Cuban Kitchen" Submitted By MARK SATTERLY On 08-11-95
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