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Black-Eyed Pea Fritters |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Black-Eyed Pea Fritters |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1/2 lb Black-eyed peas, soaked
4 ea Garlic cloves, crushed
2 ts Salt
1 ts Black pepper
4 tb Water
Oil for frying Lime juice to taste 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"
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