24 servings

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

  1. 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.

  2. 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.

  3. Remove the batter from the refrigerator, add the bell pepper, parsley, and cornmeal and beat with a wooden spoon for 2 minutes.

  4. In a medium-size saucepan over high heat, warm the grape seed oil until hot but not smoking, about 5 minutes.

  5. 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.

  6. 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.