Bean Fritters with Hot Sauce

• 1 cup dried black-eyed peas
• 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
• 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

1. Soak peas in water to cover by 2 inches for 8 hours.
2. Drain in a colander.
3. Puree bell peppers, onion, tomato, chile, and salt in a food processor.
4. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook puree over moderate heat, stirring, about 8 minutes.
5. Stir in ground shrimp.
6. Cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes more.
7. Puree drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt.
8. 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.
9. Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot until a deep-fat thermometer registers 375F, then gently drop batter by tablespoons into hot oil, forming 8 fritters.
10. Fry until golden, about 1 1/2 minutes on each side, and transfer to paper towels to drain.
11. Make more fritters in same manner, returning oil to 375F between batches.

blackeyed peas, red bell peppers, onion, tomato, fresh habanero chile, salt, vegetable, shrimp, onion, fresh habanero chile, egg, salt, water, vegetable

Taken from www.epicurious.com/recipes/food/views/bean-fritters-with-hot-sauce-103385 (may not work)