Black-eyed Pea Fritters |
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black-eyed pea fritters
| 2 | cups | dry black-eyed peas | ||
| 1 | onion, diced | |||
| 1 | cup | raw peanuts | ||
| 2 | teaspoons | dry thyme | ||
| 1 | teaspoon | allspice | ||
| ½ | teaspoon | cayenne | ||
| 2 | tablespoons | apple cider vinegar | ||
| 10 | okra | |||
| 2 | teaspoons | sea salt | ||
| 2 | tablespoons | cornmeal | ||
vegetable oil, for frying |
Soak 2 cups of dried black-eyed peas for 8 hours until the skin starts to separate. Then, drain and rinse. Add new water to cover.
To remove the skins, use a massaging motion to work the beans with your hands. The skins will float to the top as you remove them. Remove the skins from the water and rinse beans well. Aim to get at least about 80% of the bean skins removed. This makes a lot of difference to the texture of the fritters.
In a food processor, add all ingredients to blend until smooth. Refrigerate for 30 minutes.
Form small balls and deep fry until browned and cooked inside, about 3 minutes.
tamarind chutney
| 2 | cups | water | ||
| 2 | tablespoons | tamarind concentrate | ||
| 1 | cup | palm sugar | ||
| ½ | teaspoon | salt | ||
| ½ | teaspoon | cayenne powder | ||
| ½ | teaspoon | coriander powder | ||
| ½ | teaspoon | ginger powder |
Bring all ingredients to a boil. Simmer for 20 minutes.