Bollitos De Frijoles De Caritablack Eyed Pea Fritter Recipe 55 Recipes

BLACK-EYED PEA FRITTERS

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.

BOLLITOS DE FRIJOLES DE CARITA/BLACK-EYED PEA FRITTER RECIPE - (5/5)

Steps:

• 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. Soak the black-eyed peas in water at least 8 hours or overnight. Change water at least twice. Drain peas and rinse well. Rub off the outer husks with the black spots, saving the white beans. Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until it forms a smooth paste adding water if needed. Adjust seasoning to taste. In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º. Working in batches, scoop out one rounded tablespoon of the bean mixture and add to the oil, 5-6 at a time. Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Be careful not to overcrowd the skillet or the oil temperature will fall. Remove fritters from oil and drain on paper towels. Sprinkle with lime and serve.

BOLLITOS

Steps:

• Drain liquid from canned peas, rinse thoroughly with cold water and drain again.
• Grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
• Add in the salt and cumin and blend well.
• In a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
• In a bowl, mix the onion/pepper mixture into the ground pea mixture.
• Add in fresh lime juice.
• Gradually blend in white flour, a little at a time, until your dough is the consistency of cookie dough.
• Use a large deep frying pan; add vegetable oil to a depth of about 3 inches; heat oil to about 360°-375°; don't let the oil get too hot (you may use a deep fat fryer if you have one, following the maker's directions).
• Drop dough by tablespoons into the hot oil-cook a few at a time and don't overcrowd the pan.
• Let them cook until golden brown, turning occasionally, about 3-4 minutes.
• Remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.

BLACK-EYED PEA FRITTERS

Steps:

• Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
• Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
• Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
• To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.