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.
BLACK EYED PEA FRITTERS
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.
PEACH FRITTERS
We had a case of lovely O'Henry peaches and a fryer with leftover oil. Put two and two together and created this warm variation on various fruit fritter recipes. Kids loved 'em!
Provided by mtnfalcon
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk flour, sugar, baking powder, cinnamon, ginger, and salt together in a bowl. Beat cream, vanilla yogurt, and egg together in a separate bowl until smooth. Pour flour mixture into cream mixture and mix until a sticky dough forms; fold in peaches.
- Drop spoonfuls of the dough, working in batches, into the hot oil and fry until fritters are golden brown on all sides, about 5 minutes. Remove fritters with a slotted spoon to a paper towel-lined plate to drain.
Nutrition Facts : Calories 279 calories, Carbohydrate 22.1 g, Cholesterol 45.3 mg, Fat 19.6 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 204.2 mg, Sugar 5.5 g
CHICKPEA FRITTERS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6 fritters
Number Of Ingredients 8
Steps:
- In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.
PEA FRITTERS
These fritters are delicious hot or cold and make an excellent snack food as well as a side dish that goes with just about everything.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, nutmeg, and paprika into a medium mixing bowl. Pour eggs into flour mixture, and whisk to combine thoroughly. Fold in cottage cheese and peas. In another medium mixing bowl, whip cream until soft peaks form, and fold into mixture.
- In a large skillet, heat canola oil until a deep-fry thermometer registers 360 degrees. Drop dough 1 heaping tablespoon at a time into hot oil, and fry about 3 minutes, turning as needed, until golden all over and cooked through. Using a slotted spoon, transfer to a large paper-towel-lined plate; sprinkle with salt while still hot, and let cool slightly before serving.
INDIAN-STYLE SPLIT PEA FRITTERS
Provided by Mark Bittman
Categories appetizer
Time 4h
Yield 4 to 8 appetizer servings
Number Of Ingredients 14
Steps:
- For at least 3 hours, soak the split peas in water to cover. Drain but leave them wet. Place oil, to a depth of at least 3 inches, in a wok or large, deep saucepan. Turn heat to medium-high. Let it heat while you prepare fritters; it should reach a temperature of 365 to 375 degrees.
- Place the drained peas in the container of a food processor with chili, ginger, garlic, onion, cilantro, coriander, cumin, fenugreek, salt and pepper. Process until mixture is a coarse purée - not perfectly smooth, but with no whole peas remaining. Add a couple of tablespoons of water if necessary to help the machine with its work. The mixture should be fairly loose; add a little water if it is quite thick, or a tablespoon or two of flour if it is soupy. Taste and adjust seasoning if necessary.
- Drop the mixture by the heaping tablespoon into the oil; do not crowd. Cook until lightly browned and crisp, turning if necessary; total cooking time will be about 3 to 4 minutes. Drain on paper towels. Serve hot or at room temperature, with lime wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 1 gram, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 131 milligrams, Sugar 3 grams
SPLIT PEA FRITTERS
Make and share this Split Pea Fritters recipe from Food.com.
Provided by Northern_Reflectionz
Categories Lentil
Time 40m
Yield 16 fritters
Number Of Ingredients 13
Steps:
- In saucepan combine peas, water, onion, carrot and broth mix.
- Bring to a boil.
- Reduce heat, cover and simmer, stirring occasionally about 30 minutes until peas are soft.
- Let cool.
- In a bowl, combine flour, baking powder, salt and pepper. Add milk and egg to cooled split pea mixture and stir.
- Stir into dry ingredients.
- In a 10 inch nonstick skillet, heat 1 tsp oil.
- Spoon 4 heaping tablespoons of batter into skillet, forming 4 small fritters.
- Cook until edges bubble and fritters are browned on the bottom.
- Turn over and cook until browned on the other side.
- Remove to a warmed plate. Set aside and keep warm.
- Repeat procedure with remaining oil and batter.
Nutrition Facts : Calories 47.6, Fat 1.6, SaturatedFat 0.3, Cholesterol 13.3, Sodium 122, Carbohydrate 6.3, Fiber 1.5, Sugar 0.6, Protein 2.2
SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
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