1/2 lb Black-eyed peas, soaked

4 ea Garlic cloves, crushed

2 ts Salt

1 ts Black pepper

4 tb Water

Oil for frying

Lime juice to taste

When peas have softened, rub off skins, soak an additional 30 minutes. Drain & rinse.

In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice.

Randelman & Schwartz, "Memories of a Cuban Kitchen"