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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Three Guys from Miami; described as a Cuban black-eyed pea fritter. Ingredients:
2 (15 7/8 ounce) cans black-eyed peas |
5 garlic cloves |
1 teaspoon salt |
2 teaspoons ground cumin |
1 cup finely chopped onion |
1 cup finely chopped green bell pepper |
olive oil, for sauteing |
2 tablespoons fresh lime juice |
vegetable oil or peanut oil, for deep drying |
1/2 cup flour (approximately) |
Directions:
1. Drain liquid from canned peas, rinse thoroughly with cold water and drain again.
2. Grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
3. Add in the salt and cumin and blend well.
4. In a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
5. In a bowl, mix the onion/pepper mixture into the ground pea mixture.
6. Add in fresh lime juice.
7. Gradually blend in white flour, a little at a time, until your dough is the consistency of cookie dough.
8. Use a large deep frying pan; add vegetable oil to a depth of about 3 inches; heat oil to about 360°-375°; don’t let the oil get too hot (you may use a deep fat fryer if you have one, following the maker’s directions).
9. Drop dough by tablespoons into the hot oil—cook a few at a time and don’t overcrowd the pan.
10. Let them cook until golden brown, turning occasionally, about 3-4 minutes.
11. Remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.
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