Black-Eyed Pea Fritters

1/2 lb Black-eyed peas, soaked

4 ea Garlic cloves, crushed

2 ts Salt

1 ts Black pepper

4 tb Water

Oil for frying Lime juice to taste When peas have softened, rub
off skins, soak an additional 30 minutes.
Drain & rinse.
In a
food processor, process peas, garlic, salt & pepper.
Add water
while continuing to process.
Add enough water to get a smooth,
thick puree.
Preheat oven to 250F.
In a large skillet, heat 2 to 3
inches oil & fry 1 tb of the batter till its golden brown.
Repeat till all the batter has been fried in this way.
Keep in oven
to keep hot.
Serve piping hot, sprinkled with salt & lime
juice.
Randelman & Schwartz, “Memories of a Cuban Kitchen”