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Black-Eyed Pea Fritters with Hot Pepper Sauce

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Black-Eyed Pea Fritters with Hot Pepper Sauce

Black-Eyed Pea Fritters with Hot Pepper Sauce

amanda

Equipment

  • - Blender for easy batter preparation

  • - Mixing bowls - Essential for mixing all ingredients together.

  • - Non-stick skillet or frying pan - Ideal for cooking the fritters without sticking.

  • - Whisk - Useful for whipping up batters and sauces smoothly.

  • - Kitchen scale (Optional) - Can be used for precise ingredient measurements, especially important in baking-type recipes like fritters.

  • - Food processor with slicing attachment - For processing larger quantities of herbs or vegetables if needed.

  • - Measuring spoons and cups - Ensure accurate measurement of spices and other ingredients.

  • - Kitchen towels or silicone mat - To place the fritters on while cooking for easy handling.

  • - Spatula or wooden spoon - Essential for flipping and stirring the fritters in the pan.

  • - Microplane grater (Optional) - For finely grating ingredients like nutmeg, which might be used in a recipe like this.

Ingredients

  • 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed

  • 1/2 medium onion, diced

  • 1/2 cup raw peanuts

  • 1 teaspoon minced thyme

  • 1/4 teaspoon cayenne

  • 1 tablespoon apple cider vinegar

  • 1/4 cup plus 2 tablespoons water

  • 1 teaspoon coarse sea salt

  • 1/2 cup finely chopped green bell pepper

  • 1 tablespoon cornmeal

  • 5 cups coconut oil

Instructions

1

Instruction 1

• 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.
2

Instruction 2

• 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.
3

Instruction 3

• Preheat the oven to 200° F.
4

Instruction 4

• Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
5

Instruction 5

• In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
6

Instruction 6

• 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.
7

Instruction 7

• 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.
8

Instruction 8

• Serve hot with Hot Pepper Sauce .
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