Black-Eye Pea Fritter

Total Time:
57 min
Prep:
35 min
Inactive:
12 min
Cook:
10 min

Yield:
40 fritters
Level:
Easy

Ingredients
  • 1 pound dried black-eye peas, picked through and rinsed
  • 1 medium onion, minced
  • 6 garlic cloves, minced
  • 6 scallions, chopped
  • 1/2 cup chopped parsley
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cayenne powder
  • 1 to 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • Cilantro Yogurt Sauce, for dipping, recipe follows
  • Cilantro Yogurt Sauce:
  • 1 cup plain yogurt
  • 1/2 cup chopped cilantro
  • 1 cup grated and squeezed cucumber
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • Salt
  • Pepper
Directions

In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins.

In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.

In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour.

Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags.

Serve with Cilantro Yogurt Sauce.

Cilantro Yogurt Sauce:

Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve.

Yield: 2 cups


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    This recipe is featured in:

    The Best Kwanzaa Recipes