This recipe for Bollitos (Cuban Fritters), by Timothy Rivers, is from Our Heritage Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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.
overnight soak, 40 min prep&cook
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!