Black-Eyed Pea Fritters with Hot Pepper Sauce
Crispy, savory fritters made with black-eyed peas, peanuts, and aromatic seasonings, fried until golden brown and served with spicy pepper sauce. These African-inspired fritters combine the earthiness of black-eyed peas with the warmth of cayenne and fresh herbs.
Ingredients
- •1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
- •½ medium onion
- •½ cup raw peanuts
- •1 teaspoon minced thyme
- •¼ teaspoon cayenne
- •1 tablespoon apple cider vinegar
- •¼ cup water
- •1 teaspoon coarse sea salt
- •½ cup finely chopped green bell pepper
- •1 tablespoon cornmeal
- •5 cups coconut oil
Cooking Instructions
- 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.
10 min
- 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.
60 min
- 3.
• Preheat the oven to 200° F.
5 min
- 4.
• Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
2 min
- 5.
• In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
5 min
- 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.
20 min
- 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.
5 min
- 8.
• Serve hot with Hot Pepper Sauce .
1 min
