Black-Eye Pea Fritter (Cheryl Smith) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 40 |
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Ingredients:
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 |
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 |
Directions:
1. 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.
2. In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.
3. 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.
4. 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.
5. Serve with Cilantro Yogurt Sauce.
6. Cilantro Yogurt Sauce:
7. 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.
8. Yield: 2 cups
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