Bean Fritters with Hot Sauce
yield: Makes about 40 fritters
active time: 45 min.
total time: 1 hr
• 1 cup dried black-eyed peas
For hot sauce
• 2 red bell peppers, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 teaspoon minced fresh habanero chile (with seeds)
• 1 teaspoon salt
• 1/4 cup vegetable or peanut oil
• 1/2 to 1 teaspoon dried shrimp (optional), ground
• 1/2 medium onion, finely chopped
• 1/4 teaspoon minced fresh habanero chile (with seeds)
• 1 large egg
• 1 teaspoon salt
• 6 to 8 tablespoons water
• 6 to 8 cups vegetable or peanut oil
Soak peas in water to cover by 2 inches for 8 hours. Drain in a colander.
Purée bell peppers, onion, tomato, chile, and salt in a food processor. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook purée over moderate heat, stirring, about 8 minutes. Stir in ground shrimp. Cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes more.
Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt. Blend in 6 tablespoons water until smooth and fluffy, adding remaining 2 tablespoons water if necessary to form a batter just thin enough to drop from a spoon.
Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot until a deep-fat thermometer registers 375°F, then gently drop batter by tablespoons into hot oil, forming 8 fritters. Fry until golden, about 1 1/2 minutes on each side, and transfer to paper towels to drain. Make more fritters in same manner, returning oil to 375°F between batches.
Cooks' note: Holding tablespoon about ‰ inch away from hot oil and gently dropping batter into oil will help form a uniform fritter.
Beans such as Beans such as Black-eyed peas (also called cowpeas) are a staple in West Africa. Like many other soul food ingredients and cooking techniques, black-eyed peas were likely introduced to the United States via the West African slave trade.
Black-Eyed Pea Fritters with Hot Pepper Sauce
• 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
• 1/2 medium onion, diced
• 1/2 cup raw peanuts
• 1 teaspoon minced thyme
• 1/4 teaspoon cayenne
• 1 tablespoon apple cider vinegar
• 1/4 cup plus 2 tablespoons water
• 1 teaspoon coarse sea salt
• 1/2 cup finely chopped green bell pepper
• 1 tablespoon cornmeal
• 5 cups 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.