| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cuban | Snacks, Cuban, Vegetarian, Vegetables | 30 | Fritters |
INGREDIENTS
| 1 1/2 | c | Dried black-eyed peas |
| 1 | md | Onion; sliced |
| 2 | Garlic cloves; bruised | |
| 2 | lg | Garlic cloves; crushed |
| 2 | Chili peppers seeded and chopped | |
| 1/2 | ts | Salt |
| 1/2 | c | Flour |
| Oil for frying |
INSTRUCTIONS
Soak the peas in water to cover overnight. Drain and place in saucepan with fresh water to cover. Add the sliced onion and bruised garlic. Bring the water to a boil and simmer for about 2 hours or until the peas are soft. Drain well. Puree in a food mill or food processor. Add the crushed garlic, chili peppers, and salt; mix well. Form into 1-inch balls and roll in the flour, shaking off any excess. Heat the oil to 350 degrees and carefully drop the balls in, a few at a time. Fry for about 1 minute or until golden brown. Drain on paper towels and serve. * Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias
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