Bollos (Using Cooked Peas)
Submitted by mirandadiane
Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.
YIELD
30 frittersPREP
20 minCOOK
20 minREADY
40 minBollos are Cuba’s answer to a black-eyed pea fritter: dried black-eyed peas soaked overnight, simmered slow with onion and bruised garlic, then puréed and fried into crisp little balls. The flavor is mostly garlic and chili, the texture mostly that satisfying contrast between a shaggy, golden crust and a soft, almost custardy bean center.
Two separate handfuls of garlic do two different jobs here. The bruised cloves go into the simmering water and pull aromatic oils into the bean broth. The crushed cloves go into the purée raw, where their sharper, fresher bite carries through the fry. Roll the formed balls lightly in flour and fry only a few at a time so the oil temperature stays close to 350°F (180°C). Crowd the pan and the bollos turn greasy.
Pro Tips
- Don’t skip the overnight soak. Quick-soaking leaves the centers grainy after frying.
- Drain the cooked peas thoroughly before puréeing. Wet purée won’t hold its shape in the oil.
- Test one bollo first. If it falls apart in the oil, work in another tablespoon of flour.
- Serve immediately. Bollos are at their best the second they leave the paper towel.
Variations
- Stir in chopped cilantro and a pinch of cumin for a more Caribbean profile.
- Pair with a quick lime-and-cilantro mojo for dipping.
- Use cowpeas or chickpeas in place of black-eyed peas for a slightly different texture and bite.
Ingredients
Directions
Soak the peas in water to cover overnight.
Drain and place in saucepan with fresh water to cover.
Add the sliced onion and bruised garlic.
Bring the water to a boil and simmer for about 2 hours or until the peas are soft.
Drain well. Purée in a food mill or food processor. Add the crushed garlic, chili peppers, and salt; mix well.
Form into 1-inch balls and roll in the flour, shaking off any excess.
Heat the oil to 350℉ (180℃) and carefully drop the balls in, a few at a time.
Fry for about 1 minute or until golden brown.
Drain on paper towels and serve.
Comments
I tried this twice, thinking I had something wrong the first time. Both were a total disaster. The pea mixture sunk to the bottom and I was left with a little bit of deep fried flour. My Key West born and raised husband was very disappointed.
Hi Diana, sorry to hear that you failed twice. I have to make this recipe, and to see what will happen. Will let you know my result!
Try removing the pea skins after the overnight soak. Combine peas and 8 cloves of garlic and 1/2 an onion. Process until smooth. Add 2 eggs and 1/2 tsp, of baking powder. Fry in a shallow pan with 2 cups of oil. Use 2 teaspoons to make drop bollos. Fry until golden brown. Drain in paper towels and salt to taste.