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Beans recipes

Spiced black-eyed pea fritters

15 minutes

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Spiced black-eyed pea fritters

By Mpho Phalane

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 15 minutes

Ingredients

400 g dried black-eyed peas
1 medium onion, roughly chopped
ginger a thumb, peeled and chopped
2–3 fresh chillies, chopped (or to taste)
2 garlic cloves, chopped (optional)
cayenne pepper or paprika 1 t (optional)
salt, to taste
½ cup fresh coriander chopped
vegetable oil, for deep-frying

Method

1. Soak the beans overnight, then rub between your palms in the water to remove the skins. Rinse and repeat until most of the skins are off. Drain.

2. In a blender, combine the beans, onion, ginger, chillies, garlic and a splash of water. Blend until smooth and thick (like hummus). Add just enough water to get the blades moving – too much water makes them flat. Season to taste.

3. Transfer the mixture into a bowl. Stir in the cayenne pepper or paprika, salt and coriander. Beat
the batter with a spoon or whisk for 2–3 minutes to aerate (this helps the fritters puff up).

4. Heat the oil in a deep pan to a medium-high heat (about 170–180°C). Scoop spoonfuls of the batter into the oil, a few scoops at a time. Do not overcrowd the pan. Fry until golden brown all over, about 3–4 minutes. Remove from the pan using a slotted spoon and drain on kitchen paper. Serve warm

Find more fritters recipes here

Photographer: Marijke Willems
Production: Khanya Mzongwana

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Spiced black-eyed pea fritters

Spiced black-eyed pea fritters

Ingredients

Method