Real African Dishes: [MC-AllEthnic-Recipes] Black-Eyed Pea Fritters - Cuban Bollos; 0pts; 3g Carbohydrate; trace Dietary Fiber

Monday, June 7, 2010

[MC-AllEthnic-Recipes] Black-Eyed Pea Fritters - Cuban Bollos; 0pts; 3g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Black-Eyed Pea Fritters - Cuban Bollos

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried black-eyed peas
8 (to 10) garlic cloves
1 small onion -- quartered
1/2 Scotch bonnet chili -- or 1 to 2 jalapeno chilies, seeded and minced (optional; for even spicier fritters, leave the seeds in)
3 tablespoons minced fresh cilantro -- or Italian flat-leaf parsley
2 eggs
salt and freshly ground pepper to taste
1/2 teaspoon baking powder
For frying: -- about 2 cups vegetable oil

Spread out the black-eyed peas on a tray and pick through them, removing
any stones or stems. Place the peas in a colander and rinse thoroughly
under cold water. Transfer the peas to a large bowl with cold water to
cover by 2 inches. Soak overnight in the refrigerator.

The next day, thoroughly drain the peas in a colander. Place the peas,
garlic, onion, and chili in a food processor and grind to a smooth paste.
You'll need to run the machine for several minutes, stopping to scrape the
sides of the bowl several times with a rubber spatula. Add the cilantro,
eggs, and plenty of salt and pepper. Puree again to a smooth paste, 2 to 3
minutes. Transfer the batter to a bowl, cover, and let rest for 30
minutes.

Beat the baking powder into the batter with a wooden spoon. Continue
beating the batter for 1 to 2 minutes to incorporate air and make the
fritters light.

Just before serving, pour the oil to a depth of at least 1 inch in a small
frying pan or electric skillet, and heat to 350F. Using 2 spoons, drop
1-inch balls of batter into the oil. Fry, turning with a slotted spoon or
wire skimmer, until golden brown, about 2 minutes total. Work in several
batches, so as not to crowd the pan.

Using a slotted spoon, transfer the fritters to paper towels to drain.
Arrange the fritters on a platter lined with a doily and serve at once.

Unused batter can be kept for several days in the refrigerator. Stir in an
additional 1/2 teaspoon baking powder for every cup of batter you have
left. Beat before frying.

Makes about 40 fritters.

AuthorNote: I first tasted these fritters at a streetside fry shop in Key
West, where they go by the Cuban name 'bollos'. Make from ground
black-eyed peas, they resemble a famous Brazilian fritter called
'acaraje'. The traditional recipe calls for the peas to be skinned, a
process that's as boring as it is time-consuming, but I prefer the
speckled effect that results from leaving the skins intact. I've jazzed up
the traditional recipe by adding cilantro and scotch bonnet chili
[peppers].

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"40 fritters"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 19 Calories; trace Fat (14.0%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg
Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0