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Bollitos (Cuban Fritters) Recipe

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This recipe for Bollitos (Cuban Fritters), by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Timothy Rivers
Added: Thursday, November 15, 2007


1 gallon of water
1 lb bag of Blackeyed peas
8 cloves of garlic (to taste)
1 T salt, (Option:1/2 t Pepper to taste)
1 T olive oil, 1 spoon tip of baking powder
1 qt. cooking oil (deep frying)

Place 1 lb of dry Blackeye Peas in a gallon of water overnight. Here comes the hard part. You take handful's of beans place them on a towel and remove the outer shell which has the black part. Separate them into a bowl so you are only left with the white beans.

Place the beans in a blender add garlic, salt, olive oil, and baking powder. Blend till you have a thick paste.

Heat the oil in a deep pot or fryer. Test the heat by taking a spoonful of the batter and dipping it in the oil. Fry till golden. Serve hot.

Preparation Time:
overnight soak, 40 min prep&cook
Personal Notes:
This recipe was LOST for years, but now its FOUND again! Amazing Grace! Bollitos de Carita is an Afro-Cuban dish, and it is really more African than Spanish. Acara is the name given to this particular family's recipe. A brown paper sack of Bollitos was an old time Favorite snack for Ybor city natives. A spicy and unique tasting fritter, once a favorite and common dish at Alvarez's, Mercedes, and a few select family eateries, its almost forgotten now. There is no one left in Tampa who makes them anymore, so for a Tasty historical moment, try making a batch and carry on the tradition!
You will LOVE them! Our Family sure did!




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