Black-Eyed Pea Fritters

• 2 cups (about 1 pound) dried black-eyed peas, soaked overnight and drained
• 4 garlic cloves, peeled
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 small fresh chiles, preferably habanero, or small dried chiles, stemmed and seeded, or 1/2 teaspoon Tabasco sauce, optional
• Corn, grapeseed, or other neutral oil for deep-frying
• 1 lime, cut into wedges, for serving

1. Rinse and dry the peas and then place them in a food processor with the garlic, salt, pepper, and chiles.
2. Process until the mixture is well combined and then pulse until the mixture becomes fluffy.
3. Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350F on a deep-frying thermometer or a pinch of the batter sizzles, but not violently.
4. Using a tablespoon, gently drop spoonfuls of the pea mixture into the oil and fry, turning once, until golden brown, about 5 minutes or a little more.
5. Work in batches, taking care not to crowd the fritters.
6. Drain on paper towels and serve with lime wedges.
7. Substitute dry green or yellow split peas or chickpeas for the black-eyed peas and add 1 small chopped onion, 1/2 teaspoon hot red pepper flakes, or to taste, 1 tablespoon peeled and minced fresh ginger, 1 teaspoon minced garlic, 1/2 cup chopped fresh cilantro leaves (some stems are okay), 1 teaspoon each ground coriander and cumin, and 1/2 teaspoon ground fenu-greek.

blackeyed peas, garlic, salt, black pepper, fresh chiles, lime

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-fritters-385666 (may not work)