Black-Eye Pea Fritter

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Black-Eye Pea Fritter

Recipe courtesy Cheryl Smith

 

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

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

 

 

Yield: 40 fritters

Prep Time: 35 minutes

Cook Time: 10 minutes

Difficulty: Easy

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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