Accara - Ethiopian Black-Eyed Pea Fritters
Created by ForeverMama on July 12, 2017
- Servings: 7
- Prep Time: 20m
- Cook Time: 60m
- Recipe #26506
Ingredients
- FOR FRITTERS
- 2 cans (40 ounces) black-eyed peas (drained, each can 15.5 ounce)
- 2 tablespoons olive oil (extra-virgin)
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 2 scallions, sliced (green and white parts)
- 225 grams cornmeal (yellow, 1 1/2 cups cornmeal)
- FOR SAUCE
- 2 tablespoons oil (peanut oil)
- 4 grams habanero pepper (1/2 pepper, roughly chopped, seeds removed if you don't want it too spicy)
- 4 ounces yellow onion, diced (1/2 onion)
- 1 clove garlic, minced
- 2 tomatoes, whole (small tomatoes, roughly chopped, about 1 1/2 cups)
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- Peanut oil, for frying
- Kosher salt
How to Make
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TO MAKE THE FRITTERS
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Step 1: 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.
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Step 2: Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them.
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Step 3: 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.)
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Step 4: 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.
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TO MAKE THE SAUCE
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Step 5: 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.
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Step 6: Add the garlic and cook, stirring, for 2 minutes.
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Step 7: 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.
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Step 8: Let the sauce cool slightly, and then blend in a food processor until smooth.
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TO FRY THE FRITTERS
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Step 9: 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.
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Step 10: Remove to drain on a paper-towel-lined baking sheet.
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Step 11: Season lightly with salt and serve with the spicy tomato sauce on the side.
Nutritional Facts
- Serving Size: 1 (309.2 g)
- Calories 403.1
- Total Fat - 11.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 1187 mg
- Total Carbohydrate - 68.4 g
- Dietary Fiber - 13.2 g
- Sugars - 8.1 g
- Protein - 9.3 g
- Calcium - 252.4 mg
- Iron - 3.6 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.4 mg