BLACK-EYED PEA FRITTERS

Black-Eyed Pea Fritters image

Provided by David Tanis

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Previous Next

1 cup dried black-eyed peas
2 tablespoons chopped white onion, plus sliced onion for garnish
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (optional)
Pinch of crushed red pepper (optional)
Vegetable oil, for frying
Fresh baguette or pita breads
Spicy pickled carrots, for serving (see recipe)
Lettuce leaves, for garnish
Sliced tomatoes, for garnish
Cilantro sprigs, for garnish

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.