Black-Eyed Pea Fritters with Hot Pepper Sauce
Black-Eyed Pea Fritters with Hot Pepper Sauce might be just the side dish you are searching for. This recipe makes 6 servings with 273 calories, 6g of protein, and 25g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up apple cider vinegar, coarse sea salt, cayenne, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.
Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
• In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth.
Transfer to a medium bowl, cover, and refrigerate for 1 hour.
• Preheat the oven to 200° F.
Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
• In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
• Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
Transfer the fritters to a paper towel–lined plate and allow them to drain.
Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
Serve hot with Hot Pepper Sauce.
African in origin, black-eyed peas are one of the most salient staples of African American cooking. They tend to cook quickly, but if they are old, it may take longer to prepare them. While canned black-eyed peas are available, I always make mine from scratch. In Southern lore black-eyed peas are thought to bring good luck when eaten in copious amounts on New Year's Day. So my family slow-cooks them in a Crock-Pot every December 3
From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. Copyright © 2009 by Bryant Terry. Published by Da Capo Press, a member of the Perseus Books Group. Reprinted by permission.