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Directions
Zap the frozen peas just enough to thaw them.
Mash them just a little bit -- you want most of the peas mostly left whole. Add all the other ingredients except the water and the oil, and stir well.
Start some oil heating in a frying pan. You'll want anywhere from 1/2 to 3/4 of an inch (1 to 2 cm) of oil in the pan.
Add enough of the water to the pea mixture so that a thick, droppable batter forms. It should be about the consistency of pancake batter.
When the oil is heated, drop about 4 or 5 large tablespoons of batter into the pan, leaving adequate pan space between each dollop (they will spread out). Cook for 3 to 5 minutes, turning once or twice, until golden brown.
Keep warm while the others are cooking, then send hot to the table.
See Also
Carlings, Pigeon Peas
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