Best Bollitos Recipes

Bollitos image

Provided by ratherbeswimmin

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

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)

Steps:

Drain liquid from canned peas, rinse thoroughly with cold water and drain again.
Grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
Add in the salt and cumin and blend well.
In a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
In a bowl, mix the onion/pepper mixture into the ground pea mixture.
Add in fresh lime juice.
Gradually blend in white flour, a little at a time, until your dough is the consistency of cookie dough.
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).
Drop dough by tablespoons into the hot oil-cook a few at a time and don't overcrowd the pan.
Let them cook until golden brown, turning occasionally, about 3-4 minutes.
Remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.

Nutrition Facts : Calories 265.8, Fat 1.7, SaturatedFat 0.4, Sodium 1259.4, Carbohydrate 50.7, Fiber 9.3, Sugar 2.8, Protein 13.4

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.