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1 pound black-eyed peas
2 teaspoons salt
1 small onion, very finely chopped
2 cups vegetable oil
Pour dry beans in a blender with a cup of water. Chop for one minute.
Pour into large bowl add water. Stir until skins float.
Strain into colander; allow all skin and eyes to flow out.
Blend beans, onion and pepper.
Pour into a bowl, add salt, and stir with a wooden spoon for two minutes.
Heat oil until moderately hot. Drop mixture into oil with spoon.
Fry until golden brown.
Drain on absorbent paper.
Small balls can be served with wooden picks.