
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
Ingredients
* 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
Directions
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!
Peace&Love