Black Eyed Pea Fritters

Ingredients

1 recipe Traditional Black-Eyed Peas (recipe above) 

1/2 cup milk 

2 large eggs 

1 cup all-purpose flour 

2 tablespoons chopped fresh flat-leaf parsley 

4 scallions, cut crosswise into 1/4-inch pieces 

1 fresh hot chile pepper, diced 

4 ounces Monterey Jack cheese, grated 

2 teaspoons baking powder 

2 teaspoons salt 

3 cups vegetable shortening for deep frying 

1 recipe Ancho-Chile Dipping Sauce (recipe follows) 

Preparation

Place 3 1/2 cups black-eyed peas in a medium bowl; smash them with a fork or a potato masher until fairly smooth. Add the remaining whole peas (about 3 1/2 cups) and the milk, eggs, flour, parsley, scallions, chile, cheese, baking powder, and salt. Stir to combine.

Heat the shortening in a deep saucepan over medium heat until a frying thermometer (see the Guide) registers 360�.

Working in batches, carefully drop tablespoonfuls of the black-eyed-pea mixture into the hot grease. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with dipping sauce.