Frituras de chicharo (pea fritters)

Pea fritters. On the banks of the San Juan River, in the town of Matanzas, there was always this street vendor with his cart of fried foods. An aged cauldron with hot fat over an oil stove, and a well-seasoned homemade pea paste. The donuts were always magically finished, piping hot, a little salt and spicy sauce, and we followed our paths along the banks in search of a cold beer.

It is very typical of some cities in Cuba, always prepared to bring in a paper cone, however, this recipe is a novelty to integrate into the Cuban family menu, since we very rarely prepare it at home. I admit it's my first time. I think it's nostalgia for old Matanzas.

To make FRITURAS DE CHICHARO, you need to soak the peas overnight.

You should throw away the water after the peas have been soaked since the night before.

We will beat the pea with the egg, onion, chili pepper, salt and pepper, and other herbs, in the electric mixer or similar.

Maybe add a small cup of water to dilute the mixture better, but make sure to make it nice and pasty so you can make balls with a spoon.
Finally fry by tablespoonfuls in the hot oil until the small balls are nicely browned on all sides.

The fried pea fritters will be ready in a few minutes, to be enjoyed with honey, spicy sauce or whatever you prefer. And don't forget that it is a perfect aperitif to share our rum or beer, always refreshing, with our friends.
Enjoy your food.