Black-Eyed Pea Fritters

• 2 c. dried black-eyed peas
• 1 1/2 c. water
• 1 1/2 tsp. salt
• 1 tsp. Accent
• 1/2 small onion, chopped or 1/3 c. chopped green onions
• 1/3 c. green or red peppers, finely chopped
• vegetable oil (for shallow frying)

1. Cover peas well with water and soak for 30 minutes.
2. Drain and place on chopping board, a few at a time.
3. Roll, using rolling pin with enough pressure to split peas in half.
4. Return all peas to large bowl and cover all well with water, allowing hulls to float to top of water.
5. Pour off water and hulls; continue rinsing until all hulls are removed.
6. Cover again with warm water and soak 1 hour.
7. Drain and blend, using 1/3 of peas with 1/2 cup of water each time.
8. Transfer mixture to a large bowl after each blending. Add seasonings, onion and peppers; mix.
9. Using a teaspoon to drop fritter into hot oiled skillet, brown lightly on each side.
10. Serve hot.

blackeyed peas, water, salt, accent, onion, green, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223814 (may not work)