Black-Eye Pea Fritters

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Black-Eye Pea Fritters

 

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 teaspoon kosher salt

freshly ground black pepper to taste

Vegetable oil for frying

 

Cilantro Yogurt Sauce:

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 to taste

freshly ground black pepper to taste

 

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, 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.

For the 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. (Makes 2

cups)

Makes 40 fritters.

 

 

 

 

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