Black-Eyed Pea Fritters
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 4-6

2 (15 ounce) cans black-eyed peas, drained
1/2 cup diced sweet onion
1/2 cup raw peanuts
1 large egg
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil 

In a food processor or blender, combine beans, onion, peanuts, egg, thyme, cayenne, vinegar, water and salt. Pulse until completely smooth. Transfer to a medium bowl, cover and refrigerate for an hour. When ready to cook the fritters, preheat the oven to 200° (it will be ready to place the cooked fritters in until time to serve). Take bowl of batter out of refrigerator and add second can of drained peas, bell pepper and cornmeal. Stir with a wooden spoon, mashing peas and combining all ingredients into the batter. Pour coconut oil into a large heavy deep skillet. Heat to medium high. Using a small scoop or tablespoon, drop batter into the oil, 1 tablespoon at a time. Cook fritters in small batches of 5 or 6 (to keep oil hot). Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly. If the oil smokes, it's too hot. Transfer the fritters to a paper towel-lined plate and allow them to drain. Place fritters on a baking sheet and place in the warm oven until ready to serve. This pepper sauce below is excellent to serve with the fritters. 

Hot Pepper Sauce
1/4 cup extra-virgin olive oil
1/2 cup diced red onion 
1/2 teaspoon cumin
1/8 teaspoon cayenne
Coarse sea salt
1 large clove garlic, minced
1 habanero chili pepper, minced
1/4 cup tomato paste
1/4 cup tomato sauce
2 teaspoons apple cider vinegar
1/4 cup water
1/4 teaspoon freshly ground white pepper

In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne and 1/2 teaspoon salt. Sauté until the onions start to caramelize, about 8 minutes. Stir in the garlic and chili pepper. Sauté for 2 more minutes. Add tomato paste, tomato sauce, vinegar and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes. Pour all the ingredients to a blender. Add white pepper and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar and refrigerate.

This recipe is shared the week of December 31-January 4, 2019
on radio stations: NewsTALK 94.3 FM, AM 570 WKYX, 
AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at:

On the Net:

Banks Market

Published 09:00 AM, Saturday Dec. 29, 2018
Updated 10:06 PM, Sunday Dec. 29, 2019



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