This week my kitchen took my to the Republic of Congo. Unfortunately it seems the Republic of Congo and my kitchen really didn’t mesh very well.
I planned this week to make a peanut chicken and these fritters. However, during the middle of my cooking process for the chicken I dropped it on the floor, peanut side down. I just really wasn’t in the mood to defrost more chicken and start over, so I decided to just make these fritters. These fritters were far from the easiest things I’ve made.
I first attempted to make them in a deep skillet filled with oil. However, the batter was so sticky I couldn’t get them to flip over. I decided instead to use the deep fryer. I took my black-eyed pea batter, made a sticky ball out of it, dredged it in flour, and deep fried them for 5 minutes.
It worked, but it was a struggle.
Black-eyed Pea Fritters
8 1/2 oz frozen black-eyed peas, thawed
1 egg, beaten
1/4 tsp kosher salt
1/2 green bell pepper
cayenne pepper, to taste
1/4 tsp fresh ginger, peeled
oil for frying
flour for dredging
1. Combine the black-eyed peas, egg, onion, salt, habenero, green bell pepper, cayenne, and ginger in a food processor. Pulse until a paste is created.
2. The batter is sticky, but create balls out of the batter with your hands. Dredge each ball in flour.
3. Fry the fritters in a deep fryer for 5 minutes. Drain on paper towels.
I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.
- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must at least mention what cuisine the dish is.
– Email me your recipe at email@example.com. Make sure to include:
* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post
- Make sure to email me by Saturday at 12noon Pacific Standard Time