black-eyed peas Fritters

Ingredients:
cup dried black-eyed peas


For hot sauce:
2 red bell peppers, chopped
1 medium onion, chopped
1 medium tomato, chopped
1 teaspoon minced fresh habanero chile (with seeds)
1 teaspoon salt
1/4 cup vegetable or peanut oil
1/2 to 1 teaspoon dried shrimp (optional), ground


For fritters:
1/2 medium onion, finely chopped
1/4 teaspoon minced fresh habanero chile (with seeds)
1 large egg
1 teaspoon salt
6 to 8 tablespoons water
6 to 8 cups vegetable or peanut oil

Methods:
Prepare peas:
Soak peas in water to cover by 2 inches for 8 hours. Drain in a colander.

Make sauce:
Purée bell peppers, onion, tomato, chile, and salt in a food processor.

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook purée over moderate heat, stirring, about 8 minutes. Stir in ground shrimp. Cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes more.

Make fritters:
Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt. Blend in 6 tablespoons water until smooth and fluffy, adding remaining 2 tablespoons water if necessary to form a batter just thin enough to drop from a spoon.

Fry fritters:
Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot until a deep-fat thermometer registers 375°F, then gently drop batter by tablespoons into hot oil, forming 8 fritters. Fry until golden, about 1 1/2 minutes on each side, and transfer to paper towels to drain. Make more fritters in same manner, returning oil to 375°F between batches.

Cooks' note:
Holding tablespoon about ‰ inch away from hot oil and gently dropping batter into oil will help form a uniform fritter.