- 1 cup dried black-eyed peas
- 2 red bell peppers, chopped
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 teaspoon minced fresh habanero chile (with seeds)
- 1 teaspoon salt
- 1/4 cup vegetable or peanut oil
- 1/2 to 1 teaspoon dried shrimp (optional), ground
- 1/2 medium onion, finely chopped
- 1/4 teaspoon minced fresh habanero chile (with seeds)
- 1 large egg
- 1 teaspoon salt
- 6 to 8 tablespoons water
- 6 to 8 cups vegetable or peanut oil
- Soak peas in water to cover by 2 inches for 8 hours. Drain in a colander.
- Purée bell peppers, onion, tomato, chile, and salt in a food processor.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook purée over moderate heat, stirring, about 8 minutes. Stir in ground shrimp. Cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes more.
- Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt. Blend in 6 tablespoons water until smooth and fluffy, adding remaining 2 tablespoons water if necessary to form a batter just thin enough to drop from a spoon.
- Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot until a deep-fat thermometer registers 375°F, then gently drop batter by tablespoons into hot oil, forming 8 fritters. Fry until golden, about 1 1/2 minutes on each side, and transfer to paper towels to drain. Make more fritters in same manner, returning oil to 375°F between batches.