Black-Eyed Pea Fritters with Hot Pepper Sauce

Ingredients for Black-Eyed Pea Fritters with Hot Pepper Sauce

• 240ml dried black-eyed peas, sorted, soaked overnight, drained, and rinsed

• 1/2 medium onion, diced

• 80g raw peanuts

• 1 teaspoon minced thyme

• 1/4 teaspoons cayenne

• 1 tablespoon apple cider vinegar

• 60ml plus 2 tablespoons water

• 1 teaspoon coarse sea salt

• 80g finely chopped green pepper

• 1 tablespoon cornmeal

• 1200ml coconut oil

• 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 93°C.

• Remove the batter from the refrigerator, add the 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 .

Avvertenza

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