Black Eye Pea Fritter Recipes

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BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses as a condiment are based on a recipe from his Vietnamese godfather. Accara are deliciously light and fairly addictive, and they make a great snack with drinks.

Provided by David Tanis

Categories     finger foods, project, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup dried black-eyed peas
2 tablespoons chopped white onion, plus sliced onion for garnish
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (optional)
Pinch of crushed red pepper (optional)
Vegetable oil, for frying
Fresh baguette or pita breads
Spicy pickled carrots, for serving (see recipe)
Lettuce leaves, for garnish
Sliced tomatoes, for garnish
Cilantro sprigs, for garnish

Steps:

  • Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
  • Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
  • Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
  • To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.

BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium Vidalia onion, small dice (about 1 1/2 cups)
1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 tablespoons all-purpose flour
1 large egg
1 large green onion, green part chopped, plus more for garnish
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
Kosher salt and freshly ground black pepper
Onion Jam, recipe follows, for serving
1 1/2 teaspoons unsalted butter
2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
  • Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
  • Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
  • Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
  • Top with the onion jam and garnish with the green onions.
  • Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
  • Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

FRIED BLACK-EYE PEAS



Fried Black-Eye Peas image

I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.

Provided by MAJIX

Categories     Side Dish     Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 8

½ pound bacon
3 cups canned black-eyed peas, rinsed and drained
2 tablespoons minced shallot
⅓ cup chopped roasted red peppers
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
  • Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g

BLACK EYE PEA FRITTERS WITH SAUCE: ACARAJE CON MOLHO



Black Eye Pea Fritters with Sauce: Acaraje con Molho image

Provided by Aarón Sánchez

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup dried shrimp
Oil, for frying
2 cups cooked black-eyed peas
1 Spanish onion, chopped
1 tablespoon chopped garlic
1/4 cup chopped cilantro
Dende oil, to taste
Molho de Caraje, recipe follows
1 yellow onion, chopped
1/2 teaspoon grated ginger
1 tablespoon chopped red jalapeno
3 tablespoons dende oil
1/2 cup fresh lime juice
1/4 cup chopped parsley
Salt

Steps:

  • Soak dried shrimp in water for 30 minutes.
  • Preheat 3 inches of oil in a deep saucepan to 375 degrees F.
  • Rub the skins of the black-eyed peas. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro. Drizzle in dende oil, to taste. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown. Serve with the Molho de Caraje.
  • Put the first 4 ingredients in a food processor and puree lightly.
  • In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste.

BLACK-EYED PEA FRITTERS ("ACCARA")



Black-Eyed Pea Fritters (

Although most recipes for accara usually begin with soaking dried black-eyed peas overnight, this recipe eliminates that step by using canned ones. We've also added a cornmeal crust to provide a crunchy contrast to the soft interior.

Provided by Young Sun Huh

Time 1h25m

Yield 24 fritters

Number Of Ingredients 15

Two 15.5-ounce cans black-eyed peas, drained
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 scallions, green and white parts, sliced
1 1/2 cups yellow cornmeal
2 tablespoons peanut oil
1/2 habanero, roughly chopped (seeds removed if you don't want it too spicy)
1/2 yellow onion, diced
1 clove garlic, minced
2 small tomatoes, roughly chopped (about 1 1/2 cups)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Peanut oil, for frying
Kosher salt

Steps:

  • For the fritters: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them. Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.) Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.
  • For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth.
  • Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch. Remove to drain on a paper-towel-lined baking sheet. Season lightly with salt and serve with the spicy tomato sauce on the side.

BLACK-EYE PEA FRITTER



Black-Eye Pea Fritter image

Provided by Food Network

Categories     appetizer

Time 57m

Yield 40 fritters

Number Of Ingredients 19

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

Steps:

  • 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.
  • 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.

BLACK EYED PEA FRITTERS



Black Eyed Pea Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Oil, for deep frying
1 1/2 pounds black eyed peas, cooked (canned works equally as well)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 small to medium onion, minced
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Steps:

  • In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
  • Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH



Black-Eyed Pea Fritters with Hot Pepper Relish image

Categories     Bean     Pepper     Appetizer     Breakfast     Side     Fry     Cocktail Party     Vegetarian     Pea     Bell Pepper     Hot Pepper     Deep-Fry     Party     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 36 fritters

Number Of Ingredients 17

For fritters
1 cup dried black-eyed peas
1 medium onion, chopped
1/2 teaspoon minced fresh habanero chile, including seeds
1 large egg
1 teaspoon salt
3 to 4 tablespoons water
6 cups vegetable oil
For relish
4 red bell peppers (1 1/2 lb), chopped
1 medium onion, chopped
2 plum tomatoes, chopped
1 tablespoon minced fresh habanero chile, including seeds
1 1/2 teaspoons salt
1/4 cup peanut or vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Soak peas for fritters:
  • Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
  • Make relish:
  • Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
  • Make fritters:
  • Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
  • Fry fritters:
  • Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.

KALA (BLACK-EYED PEA FRITTERS FROM THE DUTCH ANTILLES)



Kala (Black-Eyed Pea Fritters from the Dutch Antilles) image

These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.

Provided by Linda

Categories     Appetizers and Snacks     Beans and Peas

Time 12h20m

Yield 10

Number Of Ingredients 6

2 cups dried black-eyed peas
2 egg whites
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon cayenne pepper, or to taste
vegetable oil for deep frying

Steps:

  • Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
  • Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
  • Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 249.2 mg, Sugar 2.4 g

AKKRAS (BLACK EYE PEA FRITTERS)



Akkras (Black Eye Pea Fritters) image

You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.

Provided by mary winecoff

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 cups dried black-eyed peas
1 onion, chopped
1 red chili, halved with seeds removed (optional)
2/3 cup water
oil, for frying

Steps:

  • Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight. Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
  • Return the beans to the bowl, top with water and the skins will float to the surface. Discard the skins and soak the beans again for 3 hours.
  • Place the beans in a blender or food processor with the onion, chili, if using and a little water. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
  • Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE



Black-Eyed Pea Fritters with Hot Pepper Sauce image

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.

Provided by Bryant Terry

Categories     Food Processor     Vegetable     Side     Vegetarian     Dinner     Lunch     Legume     Deep-Fry     Vegan     New Year's Day     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Juneteenth

Yield Yield: 4 to 6 servings

Number Of Ingredients 11

1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil

Steps:

  • • 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 .

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From pbs.org


BRAZILIAN BLACK-EYED PEA AND SHRIMP FRITTERS: ACARAJé RECIPE
2022-05-16 Remove from heat and season with salt and pepper to taste. Set aside. Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas. Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
From thespruceeats.com


SEASONED BLACK EYED PEA FRITTERS - LAWRY'S
Refrigerate until ready to serve. 2 Mash black-eyed peas in large bowl. Stir in remaining ingredients, except oil, until well blended. 3 Heat oil in large deep skillet on medium-high heat. Drop bean mixture into oil by 1/4-cupfuls, flattening slightly. Cook fritters, turning once, 7 minutes or until golden brown. Drain on paper towels.
From mccormick.com


RECIPE: BLACK-EYED PEA FRITTERS | FEATURES | INDEPENDENT LENS | PBS
2015-08-11 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...
From pbs.org


BLACK EYED PEA FRITTERS (ACARAJé) | RECIPE
Use canned black eyed peas or black eyed pea flour as a shortcut. Hot sauce for black eyed fritters Purée 1/4 cup dried shrimp, soaked 30 minutes in cold water and rinsed, with 1 medium onion, peeled and chopped, and 1/2 teaspoon fresh ginger, peeled and finely chopped.
From worldfoodwine.com


BAKED BLACK EYED PEA FRITTERS - AROMATIC DISHES
2018-12-01 Instructions. Preheat the oven to 400f grease a baking sheet with baking sheets. In a food processor add all the ingredients and process until coarse smooth, but not pureed consistency scraping down as need. Form the mixture using an ice cream scoop into 2 inch balls, flatten with your hands and arrange on a parchment lined baking sheet.
From aromaticdishes.com


BLACK EYED PEA FRITTERS WITH SOFRITO DIPPING SAUCE
2022-02-07 Preheat your air fryer to 400°F (205°C). Spray the tray (or basket) with non-stick olive oil spray or line it with parchment paper. Scoop the black eyed pea mash onto the tray and flatten each mound slightly with your fingers or a spatula. Spray the surface of the fritters with more cooking spray.
From senseandedibility.com


BLACK EYED PEA FRITTERS - DIRTY GOURMET
2015-06-04 Combine the black eyed peas, onion, peanuts, thyme, cayenne, vinegar, water, and salt. Blend until smooth. Place mixture in a zip-top bag and transport to camp in a cooler. Mix all sauce ingredients together in the sour cream tub. Place in cooler to take to camp. At Camp: Heat oil in a cast iron skillet over medium high heat.
From dirtygourmet.com


VEGAN APPETIZER RECIPES: BLACK-EYED PEA FRITTERS
2016-12-30 Directions 1. Place the peas into a large bowl and mash with a potato masher or the back of a wooden spoon. 2. Add in the oats, onion, garlic, and seasonings and mix well to combine. 3. In a pan, heat the coconut oil over medium-high heat. 4. Form the mixture into patties and drop into the pan (be careful of hot oil splatter). 5.
From peacefuldumpling.com


BLACK-EYED PEA FRITTERS: MICHAEL W. TWITTY’S ACCARA RECIPE …
2022-02-17 Last updated: Feb 17, 2022 • 3 min read. Black-eyed pea fritters (accara) are West Africa’s answer to falafel, enjoyed as part of a spread of dishes or on its own as a snack. Learn how to make Michael W. Twitty’s version, deep-fried in peanut oil and seasoned with a surprise secret ingredient.
From masterclass.com


BLACK EYED PEA FRITTER - NATIONAL CORNBREAD FESTIVAL
Ingredients. 6 cups Martha White self-rising cornmeal 2 1/4 cups Martha White self-rising flour 3 cups Mayfield milk 3 eggs 3 cups Black eyed peas 1 ½ cup chopped onion
From nationalcornbread.com


BLACK-EYED PEA RECIPES | ALLRECIPES
Black-eyed peas, an essential for Hopping' John, are also enjoyed in many other ways. Browse 110 black-eyed pea recipes complete with ratings, reviews and cooking tips. Browse 110 black-eyed pea recipes complete with ratings, reviews and cooking tips.
From allrecipes.com


BLACK-EYED PEA FRITTERS RECIPE - RECIPELAND.COM
When peas have softened, rub off skins, soak an additional 30 minutes. Drain and rinse. In a food processor, process peas, garlic, salt and pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil and fry 1 tablespoon of the batter until its ...
From recipeland.com


ACARAJE: BRAZILIAN BLACK-EYED PEAS FRITTERS - ONE GREEN PLANET
Add the chopped garlic, chili powder, ground cumin, and salt. Process until the mixture is very smooth. Remove into a mixing bowl and add enough bread crumbs to …
From onegreenplanet.org


THE 30 BEST BLACK EYED PEA RECIPES - GYPSYPLATE
2022-03-25 Add chicken to the pot and brown 6-8 minutes skin side down. Flip and cook an additional 3-4 minutes. Remove to a plate. Deglaze the pan with chicken broth, stir in the carrots, mushrooms, thyme and broken up bacon. Nestle the chicken, skin side up) into the mixture.
From gypsyplate.com


BLACK EYED PEA FRITTERS | EMERILS.COM
Directions. Soak the black-eyed peas overnight in cold water to cover. Drain. Rub off and discard the skins. Soak the shrimp in cold water to cover for 30 minutes. Puree the peas, onion, shrimp, garlic and cayenne in a food processor. Season to taste with salt, if necessary. Form mixture into tablespoon size balls.
From emerils.com


BLACK-EYE PEA FRITTER – RECIPES NETWORK
2015-02-08 Step 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.
From recipenet.org


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