Akkrasblackeyepeafritters Recipes

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KALA (BLACK-EYED PEA FRITTERS FROM THE DUTCH ANTILLES)

These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.

Provided by Linda

Categories     Bean and Pea Appetizers

Time 12h20m

Yield 10

Number Of Ingredients 6



Kala (Black-Eyed Pea Fritters from the Dutch Antilles) image

Steps:

  • Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
  • Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
  • Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 249.2 mg, Sugar 2.4 g

2 cups dried black-eyed peas
2 egg whites
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon cayenne pepper, or to taste
vegetable oil for deep frying

AKKRAS (BLACK EYE PEA FRITTERS)

You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.

Provided by mary winecoff

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Akkras (Black Eye Pea Fritters) image

Steps:

  • Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight. Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
  • Return the beans to the bowl, top with water and the skins will float to the surface. Discard the skins and soak the beans again for 3 hours.
  • Place the beans in a blender or food processor with the onion, chili, if using and a little water. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
  • Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.

Nutrition Facts : Calories 68.8, Fat 0.4, SaturatedFat 0.1, Sodium 226.5, Carbohydrate 12.8, Fiber 2.9, Sugar 1.2, Protein 3.9

1 1/4 cups dried black-eyed peas
1 onion, chopped
1 red chili, halved with seeds removed (optional)
2/3 cup water
oil, for frying

BLACK-EYED PEA SALAD

This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.

Provided by Leslie in Texas

Categories     Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12



Black-Eyed Pea Salad image

Steps:

  • In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
  • Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
  • In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
  • Gradually pour in the olive oil while whisking the mixture together.
  • Gently fold in the black-eyed-peas.
  • Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.

Nutrition Facts : Calories 209.1, Fat 18.4, SaturatedFat 2.6, Sodium 391.7, Carbohydrate 10.3, Fiber 2.7, Sugar 2.7, Protein 2.8

1/2 lb black-eyed peas, soaked in water to cover for 1 hour
1 teaspoon salt (divided use)
1 tomatoes, peeled, seeded and diced
1 cucumber, seeded and diced
1 red bell pepper, seeded and diced
1 bunch green onion, chopped
1/2 bunch flat leaf parsley, roughly chopped
2 limes, juice of
1 habanero pepper, seeded and finely diced
1/8 teaspoon fresh ground black pepper (to taste)
2/3 cup best-quality olive oil
8 lettuce leaves, for serving

KALA (BLACK-EYED PEA FRITTERS FROM THE DUTCH ANTILLES)

These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.

Provided by Linda

Categories     Bean and Pea Appetizers

Time 12h20m

Yield 10

Number Of Ingredients 6



Kala (Black-Eyed Pea Fritters from the Dutch Antilles) image

Steps:

  • Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
  • Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
  • Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 249.2 mg, Sugar 2.4 g

2 cups dried black-eyed peas
2 egg whites
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon cayenne pepper, or to taste
vegetable oil for deep frying

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