| 1 |
When the peas have softened, remove their skins (just rub them off), soak an additional 30 minutes, drain, and rinse. |
| 2 |
In a food processor fitted with a steel blade, process the peas, garlic, salt, and pepper. With the motor running, add the water through the feed tube and continue processing until the puree is smooth and thick. |
| 3 |
Preheat the oven to 250 F. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 F. or until a drop of batter sizzles when it touches the oil, and fry 1 tablespoon of batter until golden bronw. Taste for seasoning and adjust if necessary in the remaining batter, then drop the mixture by tablespoonfuls into the hot oil, and fry the fritters until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once, or the oil temperature will fall and they will be soggy rather than crisp. Place the fritters on a paper-towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with salt and lime juice. |
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