Bollitos
Ingredients
- 2 (15 7/8 ounce) cans black-eyed peas ⓘ
- 5 garlic cloves ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons ground cumin ⓘ
- 1 cup finely chopped onion ⓘ
- 1 cup finely chopped green bell pepper
- olive oil, for sauteing ⓘ
- 2 tablespoons fresh lime juice ⓘ
- vegetable oil or peanut oil, for deep drying ⓘ
- 1/2 cup flour (approximately) ⓘ
Instructions
- Drain liquid from canned peas, rinse thoroughly with cold water and drain again.
- Grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
- Add in the salt and cumin and blend well.
- In a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
- In a bowl, mix the onion/pepper mixture into the ground pea mixture.
- Add in fresh lime juice.
- Gradually blend in white flour, a little at a time, until your dough is the consistency of cookie dough.
- Use a large deep frying pan; add vegetable oil to a depth of about 3 inches; heat oil to about 360°-375°; don't let the oil get too hot (you may use a deep fat fryer if you have one, following the maker's directions).
- Drop dough by tablespoons into the hot oil-cook a few at a time and don't overcrowd the pan.
- Let them cook until golden brown, turning occasionally, about 3-4 minutes.
- Remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.
Nutrition & Diet Analysis (per serving)
689
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).