Brazilian Black Eyed Pea Fritters
Soak black eyed peas overnight in cold water. You can use canned black eyed peas, but the stew will taste fresher if you prepare the beans yourself even though it can be more time consuming. Drain the beans and rub off the outer skins with a kitchen towel.
Discard the skins. Rinse the prawns under cold water and place them in a food processor along with the black eyed peas, onion, prawns, garlic and chilli powder. Add a dash of salt and puree until smooth. Form dough into spoon size balls.
In a deep pot heat vegetable oil over medium-low heat. Using a deep-frying thermometer heat the oil to 190C/375F. Fry the fritters in small batches and make sure to not overcrowd the pot.
Fry until golden brown on all sides. Remove with a slotted spoon and place on paper towels to remove excess oil. Serve at room temperature.
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