BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.
Provided by Bryant Terry
Categories Food Processor Vegetable Side Vegetarian Dinner Lunch Legume Deep-Fry Vegan New Year's Day Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Juneteenth
Yield Yield: 4 to 6 servings
Number Of Ingredients 11
Steps:
- • 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 200° F.
- • Remove the batter from the refrigerator, add the bell 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 .
BLACK BEAN TACO FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Time 1h
Yield 35 to 40 fritters
Number Of Ingredients 20
Steps:
- For the fritters: In heavy bottomed pan over medium-high heat, heat the oil and cook the bacon, onions, and celery until golden brown, and stir throughout the cooking with a wooden spoon.
- Turn the heat to low and slowly stir in the thyme, garlic, and lemon juice. Continue to cook for 2 minutes. Remove from the heat and let cool. Add half the beans and smash with a masher or fork until semi-smooth.
- Transfer the mixture to a large bowl. Stir in the remaining beans and blend well with a spoon. Stir in the parsley, baking powder, flour, egg, cheese, and some salt and pepper. The mixture should be moist to the touch, not watery. You can add more flour if the mixture looks runny, just stir in a little bit at a time until it thickens. Place the fritter mixture in the refrigerator to chill.
- Pour the oil into a cast iron skillet or deep saute pan, filling the pan 1/4-inch up the sides. Bring the oil to 350 degrees F (use an oil thermometer).
- For the topping, stir a few shakes of hot sauce into the mayonnaise. Taste it. You want some heat, but not too spicy.
- In a bowl, whisk together the cornmeal and flour. Remove the batter from the fridge.
- Spoon 1 tablespoon of the batter into the cornmeal-flour mixture and roll it around to coat. Carefully drop into the hot oil. Cook until golden brown on all sides, about 3 minutes per side. Turn the fritters as you're cooking them to cover them carefully with oil. Cook a few fritters at a time but don't crowd the pan.
- Remove the cooked fritters to paper towels to drain. Serve them hot with a bit of spicy mayo on top. Garnish with chopped chives.
BLACK BEAN FRITTERS
We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission.
Provided by Julesong
Categories Black Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the bell peppers, zucchini, and black beans.
- In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
- Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
- Add the buttermilk, eggs, salt, and pepper, and stir together until the batter forms - it should resemble very thick pancake batter; if the batter is too thick, you can add buttermilk then an egg until the correct consistency is achieved.
- In a large deep pan or deep fryer, heat the oil to 350 degrees F and drop a spoonful of batter into the hot oil; fry until golden brown then remove, drain, let cool a bit and then taste it to see if the seasonings are to your liking - adjust seasoning if necessary.
- Drop completed batter by large spoonfuls into the hot oil and fry fritters until golden brown, about 3 minutes on each side, and they're slightly puffed and cooked through.
- Drain well, serve, and enjoy!
- These go well with a nice green chile sauce and/or sour cream.
- I've also eaten these quite happily for breakfast!
- Note: black soybeans can be used in place of the regular black beans, too. Also, please be advised that these are a *fried* food, and therefore need to be drained well! As with all fried foods, the different oils used for frying can change the outcome. I personally use peanut oil because it has a higher temperature point. Draindraindrain (and perhaps dab with paper towels) if you don't want your fritters to get greasy - if drained properly, they'll be perfect. :).
- These fritters come highly recommended by family, friends, and the professional chef who created them. :).
CHICKPEA FRITTERS WITH HOT PEPPER MAYONNAISE
From "Carribbean Carnival", Good Food Magazine, February 1987. These fritters can be served hot or at room temperature. A lighter oil will have a more neutral taste. Peanut oil or extra-virgin olive oil might overpower the mayonnaise.
Provided by JackieOhNo
Categories Beans
Time 46m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Make mayonnaise: Process egg, mustard, and salt in food processor or blender until mixed. With machine running, add oil in thin, steady stream and process until emulsified. Transfer mayonnaise to small bowl and stir in remaining ingredients. Refrigerate covered until ready to serve.
- Make fritters: Process chick-peas, onion, flour, eggs, garlic, red pepper sauce, salt, and pepper in food processor or blender just until slightly chunky, 5-6 pulses. Transfer to mixing bowl and stir in scallions and parsley.
- If serving fritters hot, heat oven to 250 degrees.
- Heat oil in large nonstick skillet over medium-high heat until small drop of batter makes lively sizzle. Drop batter by 1/2 tablespoonfuls into oil and flatten slightly with spatula. Fry until bottom is brown, 1-2 minutes, then turn and brown second side. Transfer fritters to paper towels to drain. Keep warm in oven or let cool to room temperature. Repeat with remaining batter.
- Serve with pepper mayonnaise.
Nutrition Facts : Calories 431.8, Fat 36.6, SaturatedFat 5.1, Cholesterol 69.8, Sodium 374.9, Carbohydrate 20.6, Fiber 3.2, Sugar 0.6, Protein 6.3
BAKED BEAN FRITTERS
Make and share this Baked Bean Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 40m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
- Add the remaining ingredients, except the reserved sauce and the oil.
- In a large skillet, heat the oil over medium-high heat.
- Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
- When fritters are golden and crispy all over, drain on a paper towel lined plate.
- Repeat until all the batter is used.
- Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
- Serve as a dipping sauce with the fritters.
Nutrition Facts : Calories 1326.7, Fat 81.2, SaturatedFat 11.9, Cholesterol 282, Sodium 2134.4, Carbohydrate 129.5, Fiber 15.2, Sugar 34.2, Protein 30.9
BEAN FRITTERS WITH HOT SAUCE
Categories Bean Egg Onion Pepper Tomato Breakfast Fry Spring Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40 fritters
Number Of Ingredients 16
Steps:
- Prepare peas:
- Soak peas in water to cover by 2 inches for 8 hours. Drain in a colander.
- Make sauce:
- 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.
- Make fritters:
- 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.
- Fry fritters:
- 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.
More about "bean fritters with hot sauce food"
AKARA (WEST AFRICAN BEAN FRITTERS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
5/5 (4)Total Time 40 minsCategory Breakfast And Brunch RecipesCalories 459 per serving
- Prepare the beans by soaking and de-hulling them (optional). The de-hulling can be done days in advance. When ready to use, simply soak the beans for at least 2 hours our overnight.
- Place the soaked beans into a sturdy blender (or food processor) and begin to pulse until smooth. Add a tablespoon of water at a time to facilitate the blending process. The batter should be quite thick, otherwise the beans will disperse in the oil.
PINTO BEAN FRITTERS WITH CORN AND BELL PEPPER | GIRL HEART …
From girlheartfood.com
Ratings 9Estimated Reading Time 5 minsCategory Appetizer, Breakfast, Lunch, Main CourseTotal Time 22 mins
- After your beans are well rinsed and well drained, give them a little pat dry with a clean tea towel to remove excess moisture.
- Place pinto beans in a food processor and process (just a little) to break some up, while leaving a little whole (or you can mash using a bowl and potato masher instead of a food processor).
- Transfer beans to a medium bowl and add egg, panko bread crumbs, corn, bell pepper, green onion, jalapeno, cilantro, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix the ingredients together until well combined.
- Form bean mixture into fritters, each about 1/4 cup (a standard round ice cream scoop is a great tool to use, if you like). You can place the fritters on a wax paper lined baking sheet as you are forming them.
BLACK BEAN FRITTERS - I HEART VEGETABLES
From iheartvegetables.com
5/5 (10)Total Time 20 minsCategory Main DishCalories 233 per serving
HOW TO MAKE AKARA - AFRICAN BEAN FRITTERS RECIPE
From cheflolaskitchen.com
BAAJIYE: BLACK EYED BEAN FRITTERS WITH HOT SAUCE - MY …
From mysomalifood.com
AKARA WITH RED KOSAYI (BLACK-EYED BEAN FRITTERS WITH …
From sbs.com.au
CONGO- AKARA WITH DIPPING SAUCE (BEAN FRITTERS)
From internationalcuisine.com
BAKED BEAN FRITTERS | MRFOOD.COM
From mrfood.com
NIGEL SLATER’S LAMB KOFTE AND EDAMAME BEAN FRITTER …
From theguardian.com
HERBED NAVY BEAN FRITTERS - ONTARIO BEAN GROWERS
From ontariobeans.on.ca
CANNELLINI BEAN FRITTERS - EASY RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
PAKORA (INDIAN VEGETABLE FRITTERS) | RECIPETIN EATS
From recipetineats.com
[HOMEMADE] VEGGIE CORNMEAL FRITTERS WITH TAHINI MISO HOT PEPPER …
From reddit.com
BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE RECIPE | PBS FOOD
From pbs.org
GREEK-STYLE BEAN FRITTERS: FASOULOKEFTEDES - DIMITRAS DISHES
From dimitrasdishes.com
VEGAN MEXICAN BRUNCH RECIPES | THE INDEPENDENT
From independent.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love