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
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:
- 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
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By tchrtchr
on January 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are terrible! It I would be able to not give any stars, I would. I will say that I have a gut feeling that the recipe is not correct. So I made the "batter" as directed and it tasted fine. When I fried it, it dissolved! So I tried smaller drops, then tried flattening them, and then tried more oil...nothing worked. Then I tried a different pan with less oil....it didn't work either. What a mess! Finally, I added bread crumbs to the "batter" and a couple of eggs, then fried them like you would for a fried egg - finally they didn't dissolve! The flavor is pretty good and the cilantro yogurt is good, but with all that trouble, I'll NEVER try to make these again.
By tracy_5241040
Seattle, WA
on January 05, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Use canned blackeyed peas to save time...the final result is still wonderful!
By nicspg_1778295
Philadelphia, PA
on January 01, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had to make 2 substitutions, because I didn't have the ingredients (I like to improvise... so, with no fresh basil, I used fresh spinach and some freshly dried basil... This recipe is absolutely delicious. It takes some serious time to peel black-eyes, though (even though I think I am pretty quick with it. I suggest you engage your kids in the event--I used to snap peas for my Grandmother all of the time. Anyway, I also found it kind of difficult to get the hang of cooking--keeping them from falling apart. They are of delicate construction, but I appreciate that they didn't ask for egg or anything, as I am currently ahering to a Vegan diet. I did, however, get the hang of it. SO... DO THIS RECIPE!
Read all 3 reviews