Black-Eye Pea Fritter

Recipe Ingredients

1 lb	454g / 16oz	Dried black-eye peas - picked through,
		And rinsed
1		Onion - minced (medium)
6		Garlic cloves - minced
6		Scallions - chopped
1/2 cup	73g / 2.6oz	Chopped parsley
1 teaspoon	5ml	Ground allspice
1/2 teaspoon	2.5ml	Cayenne powder
1 teaspoon	5ml	Kosher salt - (to 2)
		Freshly-ground black pepper - to taste
		Vegetable oil - for frying
		Cilantro Yogurt Sauce
1 cup	237ml	Plain yogurt
1/2 cup	8g / 0.3oz	Chopped cilantro
1 cup	237ml	Grated and squeezed cucumber
1		Garlic clove - minced
2 tablespoons	30ml	Lime juice
1 teaspoon	5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins.

In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.

In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour.

Heat the oil to 350 degrees, using a #40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags.

Serve with Cilantro Yogurt Sauce.

For the Cilantro Yogurt Sauce: Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve. (Makes 2 cups)

This recipe yields 40 fritters.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B73) - from the TV FOOD NETWORK

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