Bean Fritters 1 c Peas, black-eyed
2 Pepper, red, hot; seeded, chopped
2 ts Salt
Oil, vegetable; for frying
Soak the beans overnight in cold water. Drain, rub off and discard
the skin, cover beans again with cold water and soak for 2-3 hours
longer. Drain, rinse, and put through a meat grinder using the finest
blade, or reduce bit by bit in an electric blender. Grind the
peppers. Add the salt and peppers to the beans and beat with a wooden
spoon until they are light and fluffy and considerably increased in
bulk.
Heat the oil in a heavy frying pan and fry the mixture by
tablespoonfuls until golden brown on both sides. Drain on paper
towels. Serve hot as an accompaniment to drinks.
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