Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Bollos
Cuban/Key West fritters, similar to Brazilian Acaraje. Pronounced “BOY-oes.”
1 lb black eye peas
1 t salt
3 cloves garlic
2 bird peppers (small extremely hot peppers)
Soak beans overnight and in the morning, slip off their skins. Then grind with the garlic until almost a paste. Add salt and bird peppers. Beat until it’s the consistency of a cake batter. Drop from a teaspoon into deep hot fat.
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5 Responses to “Bollos”
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September 28th, 2005 at 3:57 pm
I used to stuff these down by the dozen when I was a
kid and lived in Key West. The’re great.
October 7th, 2005 at 11:36 am
Me too.
There was a lady that sold them down by the Aquarium in the mid-seventies.
I visited in 2000, the stand was still there. Maybe her daughter running
it now.
October 28th, 2006 at 11:06 am
awsome
November 10th, 2006 at 12:10 am
Just returned from Key West. Only one place to get them now- 5 Brothers Grocery/Restaurant at Southerd and Grinnell. Wonderful! Used to get them on Duval Street in 40’s & 50’s.
March 1st, 2007 at 2:50 pm
I’m cooking some now.
Come on over.