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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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These fritters are so delicious, it's hard to believe how simple they are. There is a cararmelized orange sauce that accompanies them, but I have often cheated by just doctoring some jarred cranberry relish with oj, & herbs. Ingredients:
1/2 lb dried black-eyed peas |
1/2 cup onions, chopped |
1 tbsp crushed red pepper flakes |
1/4 cup chopped scallions |
2 tbsp chopped red bell pepper |
salt & pepper to taste |
3-6 tbsp water |
vegetable oil, for frying |
carmelized orange relish |
1 tsp canola oil |
2 oranges, peeled & chopped |
6 ounces fresh cranberries |
1/2 cup orange juice |
1 cup sugar |
1 tbsp chopped ginger |
1 tsp sage, chopped |
1 tsp mint, chopped |
1 tsp balsamic vinegar |
salt & pepper to taste |
Directions:
1. Soak black-eyed peas in hot water for 30 mins. Drain. Squeeze & remove skin.
2. Combine peas, onions, pepper flakes, red bell pepper, scallions, & salt in a food processor.
3. Process until very smooth. Add 3 to 6 tbsp of water if necessary.
4. In large pot heat a few inches of oil to 325 degrees. Stir batter to remove air bubbles.
5. Scoop up a spoonfull of the batter & drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels
6. For the RELISH:
7. Heat oil in saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill.
8. Place cranberries and o.j. in a food processor. Process for 15 seconds or until evenly chopped.
9. Place sugar, carmelized oranges, & ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint, & vinegar. Season to taste with salt & pepper.
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