BOLLITOS DE FRIJOLES DE CARITA/BLACK-EYED PEA FRITTER RECIPE - (5/5)

Bollitos de Frijoles de Carita/Black-Eyed Pea Fritter Recipe - (5/5) image

Provided by MooK

Number Of Ingredients 16

SAUCE:
1/2 pound black-eyed peas, dried, picked through and well rinsed
4-5 whole garlic cloves, mashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2-4 tablespoons water (optional)
2 tablespoons peanut oil
1/2 habanero, roughly chopped (seeds removed if you don't want it too spicy)
1/2 yellow onion, diced
1 clove garlic, minced
2 small tomatoes, roughly chopped (about 1 1/2 cups)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Peanut oil, for frying
Kosher salt
Special equipment: a deep-frying thermometer

Steps:

For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth. Soak the black-eyed peas in water at least 8 hours or overnight. Change water at least twice. Drain peas and rinse well. Rub off the outer husks with the black spots, saving the white beans. Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until it forms a smooth paste adding water if needed. Adjust seasoning to taste. In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º. Working in batches, scoop out one rounded tablespoon of the bean mixture and add to the oil, 5-6 at a time. Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Be careful not to overcrowd the skillet or the oil temperature will fall. Remove fritters from oil and drain on paper towels. Sprinkle with lime and serve.