Black-eyed pea fritters

Directions

1. Combine the black-eyed peas and salt in a bowl.

2. Cover with plenty of water and set aside to soak over night.

3. The following day, drain the beans then rub them vigourously in the folds of a tea towel to remove the skins.

4. Wash the beans and discard the skins then drain and dry the beans thoroughly.

5. Place in batches in a coffee grinder and render to a powder.

6. Transfer to a bowl and add the cayenne pepper and salt.

7. Begin beating with a whisk and gradually add the water, beating all the while.

8. Continue beating until the batter is fluffy and has doubled in volume.

9. Heat oil in a pan or wok and when hot, drop in the batter by the teaspoon

10. Cook until golden brown and puffed then drain on kitchen paper and serve hot.

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