Best Bean Fritters With Hot Sauce Recipes

Bean Fritters with Hot Sauce image

Yield Makes about 40 fritters

Number Of Ingredients 16

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
For fritters
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

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.

Black-Eyed Pea Fritters with Hot Pepper Sauce image

Provided by Bryant Terry

Yield Yield: 4 to 6 servings

Number Of Ingredients 11

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

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 .