Continuing in the Southern tradition, I decided to satisfying a craving for something crunchy. These black-eyed pea fritters fit the bill perfect; last night was, indeed, a good, good night. Though this was my first time working with these particular legumes, I realize now I should have gotten more while they were on sale.
These fritters were perfect paired with some lightly steamed brussel sprouts with mustard sauce (recipe soon to come), with just the right amount of heart-healthy fat without overdoing it on the salt. The green chili pepper in this recipe really helps to bring a nice heat to the recipe.
Let me know if you guys have any other suggestions for Southern food to try and veganaify!
Peppery Black-Eyed Fritters
* 1 can black-eyed peas, drained
* 3 tablespoons cornmeal
* 1 small, white onion, chopped
* 2 small cloves of garlic, minced
* 1/2 green chili pepper, finely diced
* 2 teaspoons pepper
* 1 teaspoon veggie salt
* 1 teaspoon red pepper flakes
* 2 cornstarch eggs (1 "egg"=1 T cornstarch mixed with 3 T water)
* 2 tablespoons water
* 1 tablespoon olive oil, 1/4 cup olive oil
1. In a large mixing bowl, place all black-eyed peas and mash well (either with a potato masher or a fork will work).
2. Add in onions, garlic, chili and cornmeal, mix well.
2. Mix remaining spices together in separate, small bowl. Add to black-eyed peas, and mix well.
3. Add in both cornstarch eggs and mix in.
5. Finally, add water and 1 T olive oil to mixture until just mixed. If the mixture is too dry, add in more water until it will hold; if it is too wet, add more cornmeal.
6. Heat half of the remaining 1/4 cup olive oil in a flat-bottomed pan over medium heat.
7. Form mixture into small flat disks. Once the oil is hot, place disks in the pan and allow to cook until browning, approximately 2 minutes. Flip disks and repeat on the other side, then remove.
8. As remaining olive oil as needed to fry disks. Once all disks are fried, lightly pat dry with a paper towel. Enjoy!