1-1/2 cups dried black-eyed peas
1 medium onion, sliced
2 cloves garlic, smashed
2 cloves of garlic, bruised
2 jalapeno chili peppers, seeded and chopped
1/2 teaspoon salt
1/2 cup flour
Oil for frying

 

1. Soak peas in water to cover overnight.  Drain and place in saucepan with fresh water to cover.  Add the sliced onion and bruised garlic.  Bring to a boil and simmer for 2 hours or until peas are soft.  Drain well.
2. Puree in a food processor.  Add crushed garlic, chili peppers and salt; mix well. 
3. Form into 1-inch balls and roll in flour, shaking off any excess.
4. Heat oil to 375 degrees.
5. Carefully drop the balls in, a few at a time.  Fry for 1 minute or until golden brown.  Drain on paper towels and serve.  Makes 30 fritters.

EQUIPMENT NEEDED:
Measuring cups                Cutting board               Sharp knife
Measuring spoons.            Large saucepan              Large bowl
Food processor                Colander                       Paper towels
Dish for rolling bollos      Fryer                           Serving platter