Black-Eyed Pea Fritters with Hot Pepper Sauce

From the kitchen of Carly

Crispy fritters built on creamy black-eyed pea paste spiked with peanuts, thyme, and cayenne. Green peppers add brightness to every bite, while the hot pepper sauce turns these into something seriously addictive. One batch feeds a crowd.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
  • 11/2 medium onion, diced
  • 11/2 cup raw peanuts
  • 11 teaspoon minced thyme
  • 11/4 teaspoon cayenne
  • 11 tablespoon apple cider vinegar
  • 11/4 cup plus 2 tablespoons water
  • 11 teaspoon coarse sea salt
  • 11/2 cup finely chopped green bell pepper
  • 11 tablespoon cornmeal
  • 15 cups coconut oil

Instructions

  1. • 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.

  2. • 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.

  3. • Preheat the oven to 200° F.

  4. • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.

  5. • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.

  6. • 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.

  7. • 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.

  8. • Serve hot with Hot Pepper Sauce .