Buñuelos de Fríjol de Cabecita Negra (Black-eyed Pea Fritters)

Ingredients

• 1 1/2 cups black-eyed peas (soaked in water overnight)
• 1 large egg (beaten)
• 2 tablespoon of cornstarch
• Salt and pepper (to your taste)
• 2 tablespoons of sugar
• 1/2 teaspoon garlic powder
• Vegetable or canola oil for frying

Instructions

1. 1

   Drain and rinse the black-eyed peas. Place them the food processor and process for 30 seconds. (This will help the bean separate from the husks).

2. 2

   Place the crushed beans in a bowl with water and mix well. Drain and take off all the husk and discard. Save the white beans and set aside.

3. 3

   Return the peeled beans to a clean food processor and add the eggs, cornstarch, salt, pepper, sugar and garlic powder. Process until paste is formed.

4. 4

   In a frying pan, heat the oil over medium-high heat to 350°F. Drop bean batter very gently into oil by the tablespoonful, 5-6 at a time, being careful not to overfill the pan.

5. 5

   Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Remove fritters from oil and drain on paper towels.