February 22, 2012
Black-Eyed Pea Fritters with Hot Pepper Sauce
Meat-free soul food
Serves 4 to 6
1 cup (225g) dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup (115g) raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup (60ml) plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup (115g) finely chopped green bell pepper
1 tablespoon cornmeal
5 cups (1,125ml) coconut oil for frying
Hot pepper sauce
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 the beans well.
In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt; pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for one hour.
Preheat the oven to 200 F (93 C).
Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a spoon for two minutes.
In a medium-sized saucepan over high heat, warm the coconut oil until hot but not smoking, about five 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 two minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
Transfer the fritters to a plate lined with paper towels and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
Serve with hot pepper sauce.
Recipe from the book "Vegan Soul Kitchen" by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009. Find out more at www.dacapopresscookbooks.com.
All figures are per serving (assumes 4 servings).
Fat: 13 g
Carbs: 28 g
Fiber: 6 g
Protein: 13 g
Sodium: 10 mg
Read more from the Guide to Meat-Free Meals