Bollos (Using Cooked Peas)
Bollos (Using Cooked Peas) recipe
Yield
30 frittersPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
black-eyed peas
dried |
|
| 1 | medium |
onions
sliced |
|
| 2 | each |
garlic cloves
bruised |
|
| 2 | large |
garlic cloves
crushed |
*
|
| 2 | each |
hot chili peppers
seeded and chopped |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black-eyed peas
dried |
|
| 1 | medium |
onions
sliced |
|
| 2 | each |
garlic cloves
bruised |
|
| 2 | large |
garlic cloves
crushed |
*
|
| 2 | each |
hot chili peppers
seeded and chopped |
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
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.
