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

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