Leimert Park BEAT - 4                                                                                                                                            

BLACK-EYED PEA FRITTERS W/ CRUMBLED BACON N’ SHIRACHA DIP

Flava Writes 6119

Flavacooks.com

A Flavalady Company

                                                                     Embracing the farm to table concept!

CAUTION NOTE:               There are items listed in recipe that indicates “divided portions” the entire recipe to better understand how the portions are divided.

Serves 10

INGREDIENTS

2-15 ounce          Cans Black eyed peas, rinse and drain

½ pound              Bacon, cut in 1 inch pieces

2 tablespoons    Red onions, finely chopped

½ small                 Red bell pepper, seeded and chopped

1                           Garlic clove, minced                                                                         

½ teaspoon        Dry thyme, minced                                                                                                                                                                                                                                                                                      

½ teaspoon        Smoked paprika    

¼ teaspoon        Sea salt

¼ teaspoon        Black pepper

1                           Egg      

½ cup                   Panko, divided

6 ounces             Canola oil, divided

2 teaspoons       Flat leaf parsley, finely chopped

METHOD

1)      Rinse the beans over cold water several times, set aside to drain in a colander.

Heat a cast iron pot, over medium high heat for 2 minutes, add 2 ounces canola oil and the bacon, cook the bacon until it is crisp, about 3-5 minutes – remove the bacon to a plate lined with paper towel and allow to drain, crumble the bacon and set aside, reserve the bacon grease in the pot.

2)      Add the peas to a food processor and pulse for under one minute will provide the right texture for the fritters; remove the peas to a medium size mixing bowl.

3)      Add the onions, bell pepper, garlic, thyme, egg and half of the panko to the mixing bowl – mix well to combine these ingredients, incorporate the bacon bits, fold in the black pepper and paprika, and mix well.

Stir and taste the mixture to adjust the flavor, add salt if needed.

4)      Prepare a flat surface such as a cutting board, or a portion of the counter top, cover with paper towel or wax paper.

5)      Use a medium or large size ice cream scoop to ball up the batter, the ball in the palm of your hand, press on the ball of batter to form a patty, which should be about a quarter inch thick, the patty on the prepared surface; repeat the process until the batter is finished, sprinkle the fritters with a light coat of the remaining panko.

6)      Place the cast iron pot with the bacon grease, and the 2 ounces of the remaining Canola oil, over medium-high heat for 3-5 minutes.  

Add the patties in a single layer, cook for 2 ½-3 minutes on each side; add more cooking oil to the skillet if needed, repeat the frying process until all the patties are cooked, remove the patties to a tray lined with paper towel, and cover with aluminum foil to keep the fritters warm.

SHIRACHA SAUCE, DRESSING

1 cup plain yogurt or sour cream

1 teaspoon honey

1 teaspoon SHIRACHA sauce

Mix well to combine the ingredients, display in a small bow next to the fritters

Sprinkle the fritters with parsley and serve

Marlene M Myrie

Chef/Author

BUEN PROVECHO!!!

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