Bollitos – Black-Eyed Pea Fritters

Filed in Gather Food Essential by on December 6, 2007 0 Comments

Bollitos – Black-Eyed Pea Fritters
Categories: Appetizer, Cuban, Vegetarian, Ethnic, Hispanic
Yield: 20 Servings
1/2 lb Black-eyed peas soaked
4 ea Garlic cloves crushed
2 ts Salt
1 ts Black pepper
4 tb Water
Olive oil as required
Lime juice to taste
Once peas have softened, rub off skins then soak for 30 mins. more.
Drain & rinse peas.
Process peas, garlic, salt & pepper in a food processor.
Add water so you get a smooth, thick puree as you continue to process.
Pre-heat oven to 250 deg-F.
Fill a cast iron skillet with 2" of olive oil.
Fry 1 tb of batter until golden brown.
Repeat until all batter has been fried in this manner.
Remove each bollito from oil & drain on papper towels.
Keep drained bollitos in oven to keep warm.
Serve hot with a geneorous sprinkling salt & lime juice.
ORIGIN: Carmen Fernandez, Tampa-FL, circa 1990

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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