| 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 x |
Cloves garlic, crushed |
| 2 tsp |
Salt |
| 1 tsp |
Freshly ground black pepper |
| 4 x |
To 6 tablespoons water |
| |
Peanut or vegetable oil for frying |
| |
Fresh line juice to taste |
| 1 x |
When the peas have softened, remove their skins (just rub them |
| |
Off), soak an additional 30 minutes, drain, and rinse. |
| 2 x |
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 x |
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 |
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