Bollitos

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (15 7/8 ounce) cans black-eyed peas
• 5 garlic cloves
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• olive oil, for sauteing
• 2 tablespoons fresh lime juice
• vegetable oil or peanut oil, for deep drying
• 1/2 cup flour (approximately)

Recipe

• 1 drain liquid from canned peas, rinse thoroughly with cold water and drain again.
• 2 grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
• 3 add in the salt and cumin and blend well.
• 4 in a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
• 5 in a bowl, mix the onion/pepper mixture into the ground pea mixture.
• 6 add in fresh lime juice.
• 7 gradually blend in flour, a little at a time, until your dough is the consistency of cookie dough.
• 8 use a large deep frying pan; add vegetable oil to a depth of about 3 inches; heat oil to about 360°-375°; don’t let the oil get too hot (you may use a deep fat fryer if you have one, following the maker’s directions).
• 9 drop dough by tablespoons into the hot oil—cook a few at a time and don’t overcrowd the pan.
• 10 let them cook until golden brown, turning occasionally, about 3-4 minutes.
• 11 remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.