Pea Fritters Recipes

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
• Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
• Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
• Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
• Top with the onion jam and garnish with the green onions.
• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

Steps:

• Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
• Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
• Add parsley and a bit of pepper. Adjust salt if needed.
• Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
• Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
• Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

Steps:

• Sift together flour, baking powder, nutmeg, and paprika into a medium mixing bowl. Pour eggs into flour mixture, and whisk to combine thoroughly. Fold in cottage cheese and peas. In another medium mixing bowl, whip cream until soft peaks form, and fold into mixture.
• In a large skillet, heat canola oil until a deep-fry thermometer registers 360 degrees. Drop dough 1 heaping tablespoon at a time into hot oil, and fry about 3 minutes, turning as needed, until golden all over and cooked through. Using a slotted spoon, transfer to a large paper-towel-lined plate; sprinkle with salt while still hot, and let cool slightly before serving.

Steps:

• In saucepan combine peas, water, onion, carrot and broth mix.
• Bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally about 30 minutes until peas are soft.
• Let cool.
• In a bowl, combine flour, baking powder, salt and pepper. Add milk and egg to cooled split pea mixture and stir.
• Stir into dry ingredients.
• In a 10 inch nonstick skillet, heat 1 tsp oil.
• Spoon 4 heaping tablespoons of batter into skillet, forming 4 small fritters.
• Cook until edges bubble and fritters are browned on the bottom.
• Turn over and cook until browned on the other side.
• Remove to a warmed plate. Set aside and keep warm.
• Repeat procedure with remaining oil and batter.

Steps:

• For the fritters: 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.
• For the sauce: 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.

Steps:

• Add all the ingredients to a food processor and blitz until well combined. If you don't have a food processor you could also just mix the ingredients in a large bowl. The fritters will have a different texture, but you will still get the same delicious taste.
• Add a splash of olive oil to a frying pan to heat, then add 1 teaspoon of the mixture to the frying pan and flatten with a spatula.
• Fry for 2 minutes over a medium heat then flip and fry the other side for 2 minutes.
• Repeat until all the mixture is used up.
• Enjoy!

Steps:

• Boil the peas for 2 minutes and drain.
• Puree half of them in a food processor.
• Sift together the dry ingredients, then stir in the beaten eggs, milk, and pureed peas. Fold in the whole peas, halloumi & mint. Season to taste.
• Heat some olive oil in a large frying pan over medium high heat.
• Drop the batter by ladlefuls into the pan. Fry for 2-3 minutes on each side until golden.