Spiced black-eyed pea fritters
4 to 6
Easy
20 minutes, plus overnight soaking time
15 minutes“I first made these – also known as koose in Ghana – while hosting hairstylist Charlotte Mensah on her first visit to South Africa. Charlotte is a powerhouse I call a friend– and like her, these fritters are bold and unapologetic. I love a bit of crunch, and no one needs to convince me to make fritters.” – Mpho Phalane
Ingredients
Method
- 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
Ingredients
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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