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Bollos (using cooked peas)

Yield: 30 Fritters

1 1/2 c Dried black-eyed peas      1 md Onion; sliced
2 Garlic cloves; bruised      2 lg Garlic cloves; crushed
2 Chili peppers -- seeded and chopped      1/2 ts Salt
1/2 c Flour

Oil for frying 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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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More