Side Pannel
Frituras De Carita (Black Eyed Pea Fritters)
Frituras De Carita (Black Eyed Pea Fritters)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
Directions
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