Recipe courtesy of Cheryl Smith
Black-Eye Pea Fritter
- Level: Easy
- Yield: 40 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 54
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 1
- Sodium
- 74
- Total: 57 min
- Prep: 35 min
- Inactive: 12 min
- Cook: 10 min
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.