Recipe: Black-Eyed Pea Fritters (Cuban)

BLACK-EYED PEA FRITTERS

1/2 lb dried black-eyed peas, rinsed in cold water, picked over, and left in water to cover overnight
4 garlic cloves, crushed
2 tsp salt
1 tsp ground black pepper
4 tbsp water
oil for frying
Lime juice, to taste (for serving)

When soaked peas have softened, rub off skins, soak an additional 30 minutes. Drain and rinse.

In a food processor, process peas, garlic, salt and pepper. Add 4 tablespoons water while continuing to process. Add enough water to get a smooth, thick puree.

Preheat oven to 250 degrees F.

In a large skillet, heat 2 to 3 inches oil and fry 1 tablepsoon 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 and lime juice.

Makes 20 servings
Adapted from source: Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwartz