Frituras de carita (black eyed pea fritters)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried black-eyed peas, rinsed in cold water, picked over, |
| And soaked overnight in cold water to cover, changing the water | ||
| Several times | ||
| 4 | eaches | Cloves garlic, crushed |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 4 | eaches | To 6 tablespoons water |
| Peanut or vegetable oil for frying | ||
| Fresh line juice to taste | ||
| 1 | each | When the peas have softened, remove their skins (just rub them |
| Off), soak an additional 30 minutes, drain, and rinse. | ||
| 2 | eaches | 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 | eaches | 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 | ||
| tablespoon | 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 | ||