| 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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