Oh yes, you'd better believe it. To me these are the definition of a treat. I don't have much of a sweet tooth, so usually my treats are of the crunchy savoury variety, and what better than a savoury snack that packs a punch of protein?! Nothing is better. These are the real deal and I've already cooked them twice this week.......well......y'know, it's cold now, a girl's gotta treat herself!! These are based on a recipe by Bryant Terry, however I've changed them around a bit and added in new flavours. I was particularly excited with these as it is a completely new way for me to cook beans, and considering my boyfriend and I smashed through the first lot I made in about 5 minutes, the proof, as they say, is in the pudding. Well, it's in the fritter!
EQUIPMENT REQUIRED: A fairly powerful jug blender or food processor
- 1 cup dried black-eyed peas, soaked overnight, drained and rinsed.
- 1/2 medium onion
- 1/2 cup raw peanuts
- 1 tsp chopped fresh thyme
- 1/4 tsp cayenne
- 1 tbsp apple cider vinegar
- 1/4 cup plus 2 tbsp water
- 1 tsp sea salt/Himalayan Pink
- 1 green bell pepper, finely diced
- 1 tbsp cornmeal, organic is possible
- 1 tsp smoked paprika
- 2-3 cloves garlic, crushed
- 1 tsp minced chilli
- Coconut oil for deep frying (or any other oil with a high smoking point)
- In a blender combine the beans, onion, peanuts, thyme, cayenne, vinegar, water and salt and pulse until completely smooth.
- Transfer the batter mixture to a bowl, cover and refrigerate for one hour
- Remove the batter from the fridge and add the green pepper and cornmeal and mix thoroughly.
- Split mixture into three separate bowl, distributing evenly between the three
- In the first bowl mix in a generous teaspoon of smoked paprika
- In the second bowl mix in the crushed garlic
- In the third bowl mix in the chilli.
- In a medium saucepan gently heat up the oil to a medium heat, until it's hot, but not smoking
- Using a teaspoon, scoop up some mixture, roll it so it's ball shaped then slip in into the oil (I say 'slip' not 'drop' as I don't want the hot oil splashing back and burning your precious little hands!!!)
- Cook about 5-6 fritters at a time, stirring them around as they cook.
- Cook for about 2 minutes until they are golden brown
- Scoop them out and place them in a bowl lined with kitchen paper to absorb any excess oil and dry them off.
- If you want to keep them warm whilst cooking the whole batch, you can transfer them to a baking sheet and place them in the oven on a low temperature.
Serve with hot chilli sauce and enjoy!!