the important and the not-so-important, horribly conflated.

Black-Eyed Pea Fritters

In foodstuffs on October 18, 2010 at 9:22 pm

My newest habit-forming recipe. Great with patatas bravas or as soft taco filling.

What you’ll need:

One can of black-eyed peas, a cup (or less) of corn meal, a chunk of red cabbage, frozen corn, green onions, one garlic clove, olive oil, salt, paprika, cayenne, one large skillet, a food processor, a large bowl.

What you do:

1) Drain the peas and leave out to dry for a few hours. Thinly slice onions, cabbage, and garlic. Dump into a large pan with a tablespoon of olive oil. Set on med-high. Stir in frozen corn with spices and cook until the corn is slightly burnt.

2) In a large bowl, coarsely mash up the peas with a fork. Fold in half of the veggies, and process the other half into a goopy paste (appetizing, yes?). Wipe off the pan. Add the paste and enough corn meal to the bowl and mix until a sticky but not too moist mass forms.

3) Dust your hands with corn meal and form 8 palm-sized patties with the pea-veggie-mash. Heat up 2 tablespoons of olive oil in the pan. Cook for 7 minutes on each side, or until dark brown and crispy on both sides.


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