1/2 pound black-eyed peas, soaked
4 garlic cloves, crushed
2 tsp. salt
4 Tbsp. water
oil for frying
lime juice to taste
When the peas have softened from soaking, rub off skins. Soak for 30 minutes more. Drain and rinse.
In a food processor, process peas, garlic, and salt. Add water while continuing to process. Add enough water to get a smooth, thick puree.
Preheat oven to 250 degrees F.
In a large skillet, heat 2 - 3 inches of oil and fry 1 Tbsp. of batter until it is golden brown. Repeat until all te batter has been fried. Place each batch in oven to keep hot.
Serve piping hot and sprinkled with salt and lime juice.
2 comments:
I'm the only one who likes blackeyed peas around here. I like to boil them up in vege broth with lots of pepper and then eat them over brown rice with banana peppers. Yummo! Happy new year. Tammy
I came back to print this out. This month's Jan/Feb issue of Southern Lady featured a similar recipe - a feature on the cookbook "Tasia's Table".
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