Title: Bollos (using cooked peas)
 Categories: Snacks, Cuban, Vegetarian, Vegetables
      Yield: 30 Fritters
 
  1 1/2 c  Dried black-eyed peas
      1 md Onion; sliced
      2    Garlic cloves; bruised
      2 lg Garlic cloves; crushed
      2    Chili peppers
           -- seeded and chopped
    1/2 ts Salt
    1/2 c  Flour
           Oil for frying
 
  Soak the peas in water to cover overnight.  Drain and place in
  saucepan with fresh water to cover.  Add the sliced onion and bruised
  garlic. Bring the water to a boil and simmer for about 2 hours or
  until the peas are soft.  Drain well.  Puree in a food mill or food
  processor. Add the crushed garlic, chili peppers, and salt; mix well.
  Form into 1-inch balls and roll in the flour, shaking off any excess.
  Heat the oil to 350 degrees and carefully drop the balls in, a few at
  a time. Fry for about 1 minute or until golden brown. Drain on paper
  towels and serve.
  
  * Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by
  Karen Mintzias