July 12, 2017
Fresh Tomatoes, Lunch, Snacks,
Beans, Black Beans, Vegetables, Appetizers, African, Budget-Friendly, Cooking For A Crowd, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Peppers, Spicy more
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"Crisp, light-as-air fritters like these given here are a popular street snack throughout Ethiopia. They're usually accompanied by hot chile, tomato-based sauce."
Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste.
Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them.
Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.)
Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.
Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes.
Add the garlic and cook, stirring, for 2 minutes.
Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes.
Let the sauce cool slightly, and then blend in a food processor until smooth.
Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch.
Remove to drain on a paper-towel-lined baking sheet.
Season lightly with salt and serve with the spicy tomato sauce on the side.
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