Bollos (using cooked peas)
30 fritters
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried black-eyed peas |
| 1 | medium | Onion; sliced |
| 2 | Garlic cloves; bruised | |
| 2 | larges | Garlic cloves; crushed |
| 2 | Chili peppers seeded and chopped | |
| ½ | teaspoon | Salt |
| ½ | cup | Flour |
| Oil for frying | ||
Directions
Soak the peas in water to cover overnight. Drain and place in saucepan with fresh water to cover. Add the sliced onion and bruised garlic. Bring the water to a boil and simmer for about 2 hours or until the peas are soft. Drain well. Puree in a food mill or food processor. Add the crushed garlic, chili peppers, and salt; mix well.
Form into 1-inch balls and roll in the flour, shaking off any excess.
Heat the oil to 350 degrees and carefully drop the balls in, a few at a time. Fry for about 1 minute or until golden brown. Drain on paper towels and serve.
* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias