Black Eyed Pea Croquettes Recipes

BLACK EYE PEA CROQUETTES

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
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BLACK-EYED PEA CROQUETTES

Steps:

• Bring 6 cups water to a boil over high heat, and add peas and 1 tsp. salt. Cook peas for 1 hour or until tender. Remove from heat, and set aside to cool. Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes. Add garlic and tomatoes, bring to a boil and reduce heat to low. Add chili paste, balsamic vinegar, salt and pepper, and cook for 20 minutes. Remove from heat, and set aside to cool. Combine peas and tomato mixture. Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl. Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs. Mixture should be thick but moist. If it is too moist, add more breadcrumbs. Form mixture into 11/2-inch round patties, about 1/2-inch thick. Heat oil in large skillet over medium-high heat. Dust each patty with flour, and gently place in skillet. Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed. Remove from heat, drain on paper towels and serve hot. Wine SuggestionsWhat better way to enjoy these tasty New Year's treats than with Champagne? An icy flute of Korbel Brut, a Freixenet Cordon Negro Brut or a Veuve Clicquot is the perfect companion to these crispy yet hearty patties. Be festive-open the bottle while you're preparing them.

SHRIMP AND BLACK-EYED PEA "CROQUETTES"

Steps:

• Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
• Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
• Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
• Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
• Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
• Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
• Serve croquettes immediately.
• *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.