SPANISH PARK BOLLITOS

Ingredients Weight Measure
Yellow cornmeal 4-1/2 cups
Flour 1-1/2 cups
Baking powder 6 Tbsp.
Baking soda 2 Tbsp.
Salt 2-1/2 tsp.
Sugar 1-1/2 tsp.
Ground pepper 1/2 tsp.
Eggs 6 ea.
Buttermilk approx. 4 cups
Onion, finely chopped 1 cup
Garlic, minced 5 cloves
TABASCO® brand Original Red Sauce 2-1/2 tsp.
Cooked black-eyed peas, drained, coarsely chopped 4 lbs.
Vegetable oil as needed

Method

  1. In large bowl, sift together cornmeal, flour, baking powder and soda, salt, sugar and pepper.
  2. Mix together eggs with enough buttermilk to yield 4-1/2 cups. Stir onions, garlic and TABASCO® Sauce into egg mixture and then turn gently into cornmeal mixture just to mix. Fold in peas until mixture is mixed.
  3. Preheat oil in deep-fat fryer. Drop dough by tablespoonful into hot oil by sliding off spoon with another spoon. Dip spoon into hot water after forming each Bollito. Cook until golden on all sides, 3 to 5 minutes at medium heat. Remove and drain on paper toweling before serving.

Yield: 24 6-piece servings

Serving idea: Serve Bollitos with spicy Cocktail Sauce. They may be held and reheated.