Black Eyed Pea Fritters
24 servings
Ingredients:
3 cups Dried Black-Eyed Peas, soaked overnight, drained, and rinsed
1 ½ cups Yellow Onion, finely chopped
1 ½ cups Raw Peanuts
1 tbsp Thyme, finely chopped
1 tsp Smoked Paprika
3 tbsp Apple Cider Vinegar
¾ cup Water, warm
¼ cup Matriark Upcycled Vegetable Broth Concentrate
1 tbsp Kosher Salt
1 ½ cups Red Pepper, finely chopped
½ cup Flat Leaf Parsley, finely chopped
3 tbsp Cornmeal
5 cups Grape Seed Oil
Instructions:
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Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well. No cooking required. Similar to Falafel.
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In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, paprika, vinegar, water, vegetable broth concentrate and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
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Remove the batter from the refrigerator, add the bell pepper, parsley, and cornmeal and beat with a wooden spoon for 2 minutes.
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In a medium-size saucepan over high heat, warm the grape seed oil until hot but not smoking, about 5 minutes.
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Lower the oil to medium high, and in batches of 5, spoon the batter into the oil using the ¾ oz scoop at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
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Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
To serve: 6 Fritters to a bowl and garnish with micro greens as needed.