Buñuelos de Fríjol de Cabecita Negra (Black-eyed Pea Fritters)

Ingredients

• 1.5 cups black-eyed peas 
• 12 servings canola oil for frying
• 2 tablespoon cornstarch 
• 1 large eggs beaten
• 0.5 teaspoon garlic powder 
• 12 servings salt and pepper 
• 2 tablespoons sugar 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. Drain and rinse the black-eyed peas.
2. Place in the food processor and process for 30 seconds. (This will help the bean separate from the husks).
3. Place the crushed beans in a bowl with water and mix well.
4. Drain and take off all the husk and discard. Save the white beans and set aside.Return the peeled beans to a clean food processor and add the eggs, cornstarch, salt, pepper, sugar and garlic powder. Process until paste is formed.In a frying pan, heat the oil over medium-high heat to 350º. Drop bean batter very gently into oil by the tablespoonful, 5-6 at a time, being careful not to overfill the pan. Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes.
5. Remove fritters from oil and drain on paper towels.
6. Serve with lime and salsa rosada(pink sauce) on the side.