West African Bean Fritters

[Guest guest]

West African Bean Fritters

 

1 lb. canned black-eyed beans, rinsed and drained

1 egg

2 tbsps. onions, chopped

1 1/2 tsps. ground ginger, or 1 tbsp. chopped ginger root

1 tbsp. chopped jalapeno pepper

1/2 tsp. salt

1/4 cup dry breadcrumbs

1/4 cup cornmeal

1/2 cup vegetable oil

 

Process black-eyed beans, egg, onion, ginger, jalapeño pepper, and salt in

food processor or blender until smooth. Transfer mixture to a bowl. Stir in

breadcrumbs. To shape fritters, roll 1 tbsp. black-eye mixture into a ball or

oval shape. Coat lightly with cornmeal. Repeat with remaining mixture. Heat oil

in medium saucepan to 350 degrees. Fry fritters, 4 or 5 at a time, until

browned, about 2 minutes. Drain on paper towels. Keep warm in 200 degrees until

ready to serve. One serving in this recipe is about 6 fritters. Serve with

dipping sauces.

 

 

 

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