Black Eye Bean Fritters Serving Size - 25 Prepared By - Russ Recipe Rating
			1 cup black-eyed beans 1/2 cup diced onion kosher salt and freshly ground black pepper pinch of cayenne pepper pinch of Spanish paprika 2 cups canola oil 2 cups dende oil
			Place the beans in a bowl and cover them with tap water. Leave the beans to soak at room temperature uncovered, for at least 12 hours, preferably 24 hours, changing the water at least once (or anytime you see that the water has turned brown). Discard any floating shells. Drain the beans and spread onto a baking sheet lined with paper towels so that they air dry completely, about 5 minutes. Place the beans in a food processor with the onion. With the machine running, add some salt and pepper, cayenne, and paprika and process until finely ground. Pour the canola and dendd oils into a large heavy-bottomed pot or casserole and heat the oit to 350"F, as measured with a deep-fat thermometer. lf you don't have a thermometer, drip a bit of batter into the oil-when you hear a sizzling sound and see the batter turning golden brown, the oil is ready. Using two oval-shaped teaspoons, make little quenelles by scooping a bit of batter and transferring it from one spoon to another, putting some pressure against the spoons as you create the shape of a quenelle. Drop the quenelles drrectly into the hot oil. Add only as many as will fit in the oil without touching one another. Turn occasionally with a long slotted spoon, making sure all the sides are browned evenly. about 3 minutes. Transfer the fritters onto a baking sheet lined with a double thickness of paper towels to absorb any extra oil. Continue working in batches until all the fritters are cooked. Keep the finished batches in a warm oven, until serving. Serve immediately. These can be reheated in a 300"F oven for 5 to 10 minutes.