Sunday, January 2, 2011

Akara Black-eyed Pea Fritters

Below is the recipe I promised from New Year's Eve fondue night. The ingredients are from a recipe I cut out of VegNews, but since I didn't get the next page with the instructions, I had to make it up. They were delicious, and the recipe will now join our rotation of foods.

My son Elliott couldn't get enough of these. Evelyn was more ambivalent, but it was only our first go at it. We did alter the recipe a little, because we didn't have a hot chile or fresh ginger. Instead we used a jalapeno pepper, and ground ginger.

Akara Black-eyed Pea Fritters

1 can of black-eyed peas drained
1/2 cup onion
3-4 garlic cloves minced
1 jalapeno pepper
1/4 cup red bell pepper
1 tsp. ginger
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/4 cayenne
1/2 tsp salt
1/4 tsp. black pepper
1 cup cornmeal
oil for deep frying

We threw it all into the food processor until it was well mixed, after stopping and scraping the sides a few times. The batter stuck to the spoon and had to be shaken off, so add more corn meal if it seems too runny. Deep fry for 3-5 minutes on 300 degrees.

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