BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.
Provided by Bryant Terry
Categories Food Processor Vegetable Side Vegetarian Dinner Lunch Legume Deep-Fry Vegan New Year's Day Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Juneteenth
Yield Yield: 4 to 6 servings
Number Of Ingredients 11
Steps:
- • 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 .
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[email protected]I'm going to make these fritters again and again.
Emmanuel Dgods
[email protected]These fritters are the perfect comfort food.
Jacqueline Riatako
[email protected]I'm not a big fan of black-eyed peas, but I loved these fritters.
Love Burbridge
[email protected]These fritters are a great way to use up leftover black-eyed peas.
Mohamed Ilaan
[email protected]I love the combination of flavors and textures in these fritters.
Steve Farulli
[email protected]These fritters are a great party food. They're easy to make and always a hit.
Camando Foji
[email protected]I made these fritters in my air fryer, and they turned out perfectly.
May anne Gemeniano
[email protected]These fritters are a great way to use up leftover rice.
Kyle Wagwan
[email protected]I'm not a big fan of black-eyed peas, but these fritters were surprisingly good.
Nicola
[email protected]These fritters are a great way to get your kids to eat their vegetables.
Remy Atallah
[email protected]The hot pepper sauce gives these fritters a nice bit of heat, but it's not too spicy.
Dynasty Mw
[email protected]I love the crispy texture of these fritters.
Maxitog23
[email protected]These fritters are the perfect comfort food. They're warm, filling, and flavorful.
Angelynn White
[email protected]I've made these fritters several times now, and they're always a hit.
Khethang Mohlomi
[email protected]I made these fritters for my family, and they all loved them. Even my picky kids ate them up!
Kibriya Ahmed Tanvir
[email protected]These fritters are a great appetizer or side dish.
Jiban Bayalkoti
[email protected]I love the addition of the hot pepper sauce. It gives the fritters a nice kick.
Faizan Xhaikh
[email protected]These fritters are so easy to make, and they're a great way to use up leftover black-eyed peas.
Joe Lagud
[email protected]I've never had black-eyed peas before, but these fritters were delicious! The combination of flavors and textures was perfect.
Puspa Bohara
[email protected]These fritters were a hit at my party! They were crispy on the outside and soft and flavorful on the inside. The hot pepper sauce added just the right amount of heat.