| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Vegetarian, Cuban | 20 | Servings |
INGREDIENTS
| 1/2 | lb | Black-eyed peas, soaked |
| 4 | Garlic cloves, crushed | |
| 2 | ts | Salt |
| 1 | ts | Black pepper |
| 4 | tb | Water |
| Oil for frying | ||
| Lime juice to taste |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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