Black-Eyed Pea Fritters with Hot Pepper Sauce Recipe

    Ingredients

  • 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
  • ½ medium onion, diced
  • ½ cup raw peanuts
  • 1 teaspoon minced thyme
  • ¼ teaspoon cayenne
  • 1 tablespoon apple cider vinegar
  • ¼ cup plus 2 tablespoons water
  • 1 teaspoon coarse sea salt
  • ½ cup finely chopped green bell pepper
  • 1 tablespoon cornmeal
  • 5 cups coconut oil (see note below)
  • Hot pepper sauce

Directions

  • 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

    • Nutrition Info

    Black-eyed peas and other legumes are a healthy way of adding fiber and protein to your diet. Coconut oil, once seen as bad news, is now a staple in the cupboards of many health-conscious people. Check out this interesting New York Times article about it.

      Ingredients

    • ¼ cup extra virgin olive oil
    • 1 small red onion, diced
    • ½ teaspoon cumin
    • ⅛ teaspoon cayenne
    • Coarse sea salt
    • 1 large clove garlic, minced
    • 1 habanero chile, minced
    • ¼ cup tomato paste
    • ¼ cup tomato sauce
    • 2 teaspoons apple cider vinegar
    • ¼ cup water
    • ¼ teaspoon freshly ground white pepper

    Directions

  • In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1⁄2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.
  • Stir in the garlic and chile and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.
  • Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the refrigerator.

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