Recipe - Frituras De Carita (Black Eyed Pea Fritters)

One half pound Dried blackeyed 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 teaspoon Salt
1 teaspoon 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,
heavybottomed skillet
Or deep fryer over
mediumhigh 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
tablespoon 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
papertowellined 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
BlackEyed Pea Fritters

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