Black-Eyed Pea Fritters with Hot Pepper Relish

Name: Black-Eyed Pea Fritters with Hot Pepper Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 237 milliliters dried black-eyed peas; 1 large egg; 1 Tbsp minced fresh habanero chile, including seeds; 1 medium onion, chopped; 2 plum tomatoes, chopped; 680 grams red bell peppers , chopped; 2 teaspoons salt; 59 milliliters peanut or vegetable oil; 3 Tbsps water

Black-Eyed Pea Fritters with Hot Pepper Relish

You can never have too many side dish recipes, so give Black-Eyed Pea Fritters with Hot Pepper Relish a try. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 28 calories. This gluten free, dairy free, and vegetarian recipe serves 36. If you have onion, egg, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put peas in water to cover by 2 inches and soak 8 hours.

Ingredients you will need

Water

Peas

Drain in a colander.

Equipment you will use

Colander

Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.

Ingredients you will need

Bell Pepper

Tomato

Chili Pepper

Onion

Salt

Equipment you will use

Food Processor

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).

Ingredients you will need

Chili Pepper

Onion

Water

Peas

Salt

Egg

Equipment you will use

Food Processor

Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels