BLACK-EYED PEA FRITTERS
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
FABIENNE'S 'BLACK-EYED' CRAB CAKES
Black-eyed peas replace the traditional crackers or breadcrumbs in this recipe. The delicate flavor from the peas help bring out the crab's savory taste. There's no need to add lemon juice to these cakes: the zest ties the seasonings together. This is definitely a winning recipe: a must try!
Provided by Fabienne Riesen
Categories Appetizers and Snacks Beans and Peas
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
- Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
- Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 7.6 g, Cholesterol 51.1 mg, Fat 7.4 g, Fiber 0.3 g, Protein 10.4 g, SaturatedFat 1.5 g, Sodium 276.7 mg, Sugar 0.2 g
BLACKEYED PEA CAKES
Steps:
- Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
- Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
- Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
- Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
- In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
- In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.
BLACK-EYED PEA CAKES
Southerner's typically serve black-eyed peas on New Year's Day for good luck. The tradition is to serve it with greens (symbolizing money and wealth). I typically make black eyed peas cooked with bacon or salt pork, and throw a penny in....the person that gets the penny is guaranteed good luck for the new year. This is a way to use up those leftover black eyed peas.
Provided by breezermom
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
- Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
- Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
- Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.
Nutrition Facts : Calories 439.5, Fat 20.6, SaturatedFat 7.1, Cholesterol 80.7, Sodium 1168, Carbohydrate 52.7, Fiber 8.8, Sugar 4.6, Protein 14.7
BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM
Categories Vegetable Side Pea Jalapeño Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 14
Steps:
- Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
- Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
- Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
- Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
- Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.
BLACK-EYED PEA CAKES
Steps:
- Sauté onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender. Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas. Form mixture into twelve 4-inch patties (about 1 spoonful), and place on a wax paper-lined baking sheet. Cover and chill 1 hour. Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings.
BLACK EYED PEA CAKES
Make and share this Black Eyed Pea Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 45m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
- Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
- Pour mixture into a large mixing bowl.
- Stir in hush puppy mix, and gently fold in remaining can of peas.
- Shape mixture by 2 T into 3-inch patties.
- Place patties on a wax paper-lined baking sheet.
- Cover and chill 1 hour.
- Cook patties, in batches, in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown.
- Drain patties on paper towels, and keep warm.
- Serve with desired toppings.
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- Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas.
- Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.
- Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings.
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