Name: Frituras De Carita (Black Eyed Pea Fritters)
Ingredients: 1/2 lb Dried black-eyed peas, rinsed in cold water, picked over,; And soaked overnight in cold water to cover, changing the water; Several times; 4 Cloves garlic, crushed; 2 ts Salt; 1 ts Freshly ground black pepper; 4 To 6 tablespoons water; Peanut or vegetable oil for frying; Fresh line juice to taste; 1 When the peas have softened, remove their skins (just rub them; Off), soak an additional 30 minutes, drain, and rinse.; 2 In a food processor fitted with a steel blade, process the peas, garlic,; Salt, and pepper. With the motor running, add the water through the; Feed tube and continue processing until the puree is smooth and; Thick.; 5 Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet; Or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375; Degrees, or until a drop of batter sizzles when it touches the oil, and; Fry 1 tablespoon of batter until golden brown. Taste for seasoning and; Adjust if necessary in the remaining batter, then drop the mixture by; tb Into the hot oil, and fry the fritters until golden brown; On all sides, turning with a slotted spoon. Do not fry too many at; Once, or the oil temperature will fall and they will be soggy rather; Than crisp. Place the fritters on a paper-towel-lined platter in the oven; Until all have been cooked, and serve hot, sprinkled with salt and lime; Juice.; Makes 20 to 24 fritters; Mary Urrutia; Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992); FRITURAS DE CARITA Black-Eyed Pea Fritters

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Cuban	Appetizers, Cuba, Update, Archived	20	Servings

INGREDIENTS

1/2	lb	Dried black-eyed peas, rinsed in cold water, picked over,
		And soaked overnight in cold water to cover, changing the water
		Several times
4		Cloves garlic, crushed
2	ts	Salt
1	ts	Freshly ground black pepper
4		To 6 tablespoons water
		Peanut or vegetable oil for frying
		Fresh line juice to taste
1		When the peas have softened, remove their skins (just rub them
		Off), soak an additional 30 minutes, drain, and rinse.
2		In a food processor fitted with a steel blade, process the peas, garlic,
		Salt, and pepper. With the motor running, add the water through the
		Feed tube and continue processing until the puree is smooth and
		Thick.
5		Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet
		Or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375
		Degrees, or until a drop of batter sizzles when it touches the oil, and
		Fry 1 tablespoon of batter until golden brown. Taste for seasoning and
		Adjust if necessary in the remaining batter, then drop the mixture by
	tb	Into the hot oil, and fry the fritters until golden brown
		On all sides, turning with a slotted spoon. Do not fry too many at
		Once, or the oil temperature will fall and they will be soggy rather
		Than crisp. Place the fritters on a paper-towel-lined platter in the oven
		Until all have been cooked, and serve hot, sprinkled with salt and lime
		Juice.
		Makes 20 to 24 fritters
		Mary Urrutia
		Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
		FRITURAS DE CARITA Black-Eyed Pea Fritters

INSTRUCTIONS

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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