Bollitos De Frijoles De Caritablack Eyed Pea Fritter Recipe 55

Steps:

• In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
• Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

Steps:

• For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth. Soak the black-eyed peas in water at least 8 hours or overnight. Change water at least twice. Drain peas and rinse well. Rub off the outer husks with the black spots, saving the white beans. Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until it forms a smooth paste adding water if needed. Adjust seasoning to taste. In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º. Working in batches, scoop out one rounded tablespoon of the bean mixture and add to the oil, 5-6 at a time. Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Be careful not to overcrowd the skillet or the oil temperature will fall. Remove fritters from oil and drain on paper towels. Sprinkle with lime and serve.

Steps:

• Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
• Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
• Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
• To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.