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