here is a cuban restaurant staple from a class taught in our cooking school last fall

BOLLOS (Cuban Fritters)

2 cups black-eyed peas (cooked or canned)
1/2 onion, diced
1/4 tsp salt
4 garlic cloves. mashed
1/4 tsp cayenne
oil for frying
finely diced green or red pepper (optional)

Grind beans in food processor ot mash by hand (they should look like mushy cornmeal). Addd salt, garlic, and cayenne, and a little water. Beat this batter wuntil it is the consistency of cake batter.

Heat oil on 375 degrees. shape batter into small balls. When batter is of the correct consistency it will stick to a teaspoon. Drop bollos into hot oil, a few at a time and fry for 3-4 minutes until golden brown. Drain and serve with diced peppers.