Black-Eyed Pea Fritters - Cuban Bollos - 3g Carbs, Trace Fiber
Recipe By:
Serving Size: 40
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs -
Low Fat (Less than 15%) - Veggie
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.
Author Note: 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"
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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
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