| 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 | | Cloves garlic, crushed |
| 2 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 4 | | To 6 tablespoons water |
| | Peanut or vegetable oil for frying |
| | Fresh line juice to taste |
| 1 | | When the peas have softened, remove their skins (just rub them |
| | Off), soak an additional 30 minutes, drain, and rinse. |
| 2 | | 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 | | 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 Cuban Kitchen" (Macmillan, 1992) |
| | FRITURAS DE CARITA Black-Eyed Pea Fritters |
