BLACK-EYED PEA FRITTERS
The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses as a condiment are based on a recipe from his Vietnamese godfather. Accara are deliciously light and fairly addictive, and they make a great snack with drinks.
Provided by David Tanis
Categories finger foods, project, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
- Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
- Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
- To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.
BLACK-EYED PEA FRITTERS ("ACCARA")
Although most recipes for accara usually begin with soaking dried black-eyed peas overnight, this recipe eliminates that step by using canned ones. We've also added a cornmeal crust to provide a crunchy contrast to the soft interior.
Provided by Young Sun Huh
Time 1h25m
Yield 24 fritters
Number Of Ingredients 15
Steps:
- For the fritters: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them. Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.) Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.
- For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth.
- Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch. Remove to drain on a paper-towel-lined baking sheet. Season lightly with salt and serve with the spicy tomato sauce on the side.
BAKED BLACKED-EYE FRITTERS
Baking these Blacked-Eye Fritters makes is a great substitute than frying with oil. For easy and healthier black-eyed fritters try this recipe and you will love it.
Provided by aromaticdishes
Categories Snack
Number Of Ingredients 7
Steps:
- Preheat the oven to 400f grease a baking sheet with baking sheets.
- In a food processor add all the ingredients and process until coarse smooth, but not pureed consistency scraping down as need.
- Form the mixture using an ice cream scoop into 2 inch balls, flatten with your hands and arrange on a parchment lined baking sheet. Brush the top of the fritters with oil.
- Bake the fritters for 10 minutes on each side until golden and crispy.
AKARA (BLACK-EYED PEA FRITTERS)
Note that Akara take at least an entire day to prepare, in order to allow the black-eyed peas to soak and the batter to rest. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koosé, and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish.
Provided by daboutans
Categories Lunch/Snacks
Time P1DT30m
Yield 10 fritters, 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the black-eyed peas in running water. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
- Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
- Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.).
- Serve with an African Hot Sauce or salt, as a snack, an appetizer, or a side dish.
- Variation: Add a half cup of finely chopped leftover cooked meat to the batter before frying; or add a similar amount dried shrimp or prawns.
Nutrition Facts : Calories 1402.2, Fat 110.6, SaturatedFat 14.5, Sodium 312.2, Carbohydrate 79.5, Fiber 13.9, Sugar 10.5, Protein 29.9
BLACK-EYED PEAS FRITTERS(AKARA)
Steps:
- Instructions
- Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24hours, cover with water until tender.
- Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time
- In a food processor, puree onions, black-eyed peas and habanero pepper with no or very little water until completely smooth. You might have to do this in two batches. It is important to note that ,using water will cause the mixture to be very light and will not hold together.
- In a medium bowl mix together, blended black eyed peas , salt,and eggs.
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
- Gently place batter by spoonfuls in hot oil and fry until golden brown, about 4-5 minutes turning once. Fry in batches and do not over crowd pan - it may lead to soggy akara. Remove from hot oil with a slotted spoon, drain well, and serve.,
Nutrition Facts : Calories 188 kcal, Carbohydrate 27 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 48 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
AKKRAS (BLACK EYE PEA FRITTERS)
You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.
Provided by mary winecoff
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight. Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
- Return the beans to the bowl, top with water and the skins will float to the surface. Discard the skins and soak the beans again for 3 hours.
- Place the beans in a blender or food processor with the onion, chili, if using and a little water. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
- Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.
BLACK-EYE PEA FRITTER
Steps:
- 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 F, 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.
- 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.
BLACK-EYED PEA FRITTERS
"One year on New Year's Eve, my dad surprised us all by replacing the traditional black-eyed pea soup with black-eyed pea fritters. My dad was big on food traditions, especially because of the meaning behind them, and that particular year he was convinced that we would eat more black-eyed peas if they were in the form of a crispy fritter. This would increase our luck and prosperity as a family. And he was right! We devoured them. Black-eyed peas always taste a little sandy to me, but not in this form. The bread crumbs and spices form a flavorful binder that holds everything together and creates a protein-packed patty that can be seared to crispy golden goodness. I started making onion jam and adding it to the top a few years back when I served these little guys on slider buns at a New Year's Eve party. It made me smile to carry on my dad's tradition and to pass on good luck and prosperity to a room full of my closest friends."- Damaris PhillipsThis recipe is courtesy of Southern Girl Meets Vegetarian Boy. You can buy the book here.Southern Girl Meets Vegetarian Boy © 2017 Damaris Phillips from Abrams
Provided by The Daily Meal Staff
Yield 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper, and garlic and sauté until tender, about 3 minutes. Reduce the heat to low, add two thirds of the black-eyed peas, and mash all the ingredients together with a potato masher. Remove from the heat and let cool slightly.
- Add the flour, egg, scallion, oregano, lemon zest, cayenne, and 1/4 cup (about 10 grams) of the bread crumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper. Add another 1/4 cup (10 grams) bread crumbs if the mixture is too soft and/or wet.
- Put the remaining bread crumbs in a shallow bowl. Divide the black-eyed pea mixture into twelve portions using a 11/2-ounce (45-milliliters) portion scoop. Press into flat 1/2-inch-thick (12- milliliters-thick) disks and coat with bread crumbs.
- Wipe out the skillet. Heat the remaining oil over medium heat and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the scallions.
- Melt the butter in a large sauté pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes.
- Add the coriander, 1/4 cup (55 grams) of the brown sugar, and half of the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup (75 milliliters) water every 10 minutes and continue to cook until The onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup (55 grams) brown sugar and lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste. Can be cooled and stored covered in the refrigerator for up to two weeks.
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 EYED PEA FRITTERS WITH CREAMY SPICY TAHINI SAUCE
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Method At Home: Soak the black eyed peas overnight, and remove skins that float to the top. Combine the black eyed peas, onion, peanuts, thyme, cayenne, vinegar, water, and salt. Blend until smooth. Place mixture in a zip-top bag and transport to camp in a cooler. Mix all sauce ingredients together in the sour cream tub. Place in cooler to take to camp. At Camp: Heat oil in a cast iron skillet over medium high heat. Massage bag of black eyed pea mixture for a few minutes while oil is heating. Scoop about 1 tablespoon of the mixture at a time into the oil, frying about 5 at a time. Adjust oil heat as necessary. It may cool down as more fritters get fried. You may also have to add more oil to the pan as you fry. Remove fritters when they are golden brown, place on a paper bag or paper towel, and sprinkle with salt.
BLACK-EYED PEA FRITTERS
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
- Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
- Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
- Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the green onions.
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
AKARA BALLS : AFRICAN BLACK EYED PEAS FRITTERS BY MY DIASPORA KITCHEN
AKARA BALLS : African Black Eyed Peas Fritters By My Diaspora Kitchen
Provided by Heidi
Categories Snack
Time 25m
Yield 7
Number Of Ingredients 6
Steps:
- Get Recipe Directions Here>>
Nutrition Facts : Calories 180, Carbohydrate 28.3, Fat 7.8, Fiber 11.9, Protein 10.5, SaturatedFat 1, Sodium 39, Sugar 2.1
BLACK-EYED PEA & ONION FRITTERS
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.
Provided by Nancy S. Hughes
Categories Lunch, dinner
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Prepare fritters: In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapeños, salt and black pepper. Heat 1 1/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter batter into skillet in 1/4-cup mounds, flattening slightly so they measure 2 1/2 inches in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 1 1/2 tsp oil. Meanwhile, prepare sauce: In a small bowl, stir together sour cream and horseradish. Prepare rice: In a medium bowl, combine rice ingredients and toss gently. To serve, divide rice mixture, fritters and sauce evenly among 4 plates.
Nutrition Facts : Calories 331 calories
INDIAN BLACK-EYED PEA FRITTERS - LOBIA VADA
These vegan black-eyed pea fritters are authentic Indian-style! They turn out so crispy on the outside, and they make amazing appetizers, party finger food, or a fun afternoon snack.
Provided by Chef Mireille
Categories Appetizers
Number Of Ingredients 7
Steps:
- Drain the peas and grind with 1 of the chiles and 1 tablespoon of water to a coarse batter.
- Transfer to a bowl and add remaining chiles, onion, and curry leaves. Add salt and chickpea flour. Mix to combine.
- Heat enough oil for shallow frying. Make round discs and fry them in the oil until golden brown on both sides.
- Drain on paper towels.
Nutrition Facts : Calories 33 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 137 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
BLACK EYED PEA FRITTERS
Steps:
- In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
- Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.
BRAZILIAN BLACK-EYED PEA AND SHRIMP FRITTERS: ACARAJé
Traditional street food from Brazil, these deep-fried black-eyed pea fritters are split and stuffed with caramelized onions and shrimp.
Provided by Marian Blazes
Categories Appetizer
Time 1h10m
Number Of Ingredients 14
Steps:
- Make filling: Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes).
- Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.
- Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
- Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
- Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
- Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
- Heat 2 inches palm oil and/or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200-degree oven.
- Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.
Nutrition Facts : Calories 475 kcal, Carbohydrate 36 g, Cholesterol 51 mg, Fiber 10 g, Protein 17 g, SaturatedFat 14 g, Sodium 383 mg, Sugar 7 g, Fat 30 g, ServingSize 15 pieces (6 servings), UnsaturatedFat 0 g
BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH
Categories Bean Pepper Appetizer Breakfast Side Fry Cocktail Party Vegetarian Pea Bell Pepper Hot Pepper Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 36 fritters
Number Of Ingredients 17
Steps:
- Soak peas for fritters:
- Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
- Make relish:
- Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
- Make fritters:
- Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
- Fry fritters:
- Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.
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- Place black-eyed peas, flour, onion powder, Italian seasoning, baking powder, garlic powder, cayenne pepper and salt in a bowl. Mix to combine with hands or potato masher.
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- Mix the batter: Combine the black-eyed peas, cornmeal, onion, hot pepper, thyme, garlic and salt in a large mixing bowl. Mash all ingredients together until a dense paste forms.
- Form the patties: Score the paste into four equal parts in the bowl. Roll and shape 3 patties from each part. Pan-fry right away or place on a covered sheet pan in the refrigerator for up to one day.
- Pan-fry the fritters: Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the fritters in batches cooking 3-4 minutes per side, flipping only once, until golden brown.Drain the fritters on a paper towel-lined plate. Add a sprinkle of salt if needed. (I did not find it necessary.) Enjoy warm with or without hot sauce.
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- Place the black-eyed peas in a heat resistant bowl and cover with enough boiling water to cover them by 2 inches. Allow to sit for 30 minutes. Note: Preparation of other ingredients can be done while the black-eyed peas are soaking. Preheat oven to lowest setting at this time (135 degrees or whatever your oven lowest setting is).
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- 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.
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- In a sauce pan, sauté diced onion, minced garlic and diced red pepper in 1-2 tsp of olive oil (or water) over a medium-low heat. Lightly season with salt and pepper.
- While the peppers, onion and garlic are cooking, drain and rinse the black-eyed peas, then add them to a food processor and pulse until mostly ground (okay for a few whole beans to be left).
- Continue cooking peppers, onion and garlic until fragrant and onions are translucent. Remove from heat when done.
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