Serve these fritters with an array of sauces for a untraditional appetizer at your next party.
By Siri Pulipaka
- 1 cup dried black eyed peas
- 1 tsp baking soda
- 1 medium sized onion, finely chopped
- 1 fistful of mint, washed, finely chopped
- 1 tsp green chilli-garlic paste
- salt - to taste
- oil for frying
- Wash couple of times and soak the black eyed peas overnight or at least 8-9 hours. Drain and rinse again.
- If you wish to remove their outer skins, immerse the peas in water and rub them gently between your palms. The skins will break away from the peas. Let peas sit until skins float to top of water. Slowly drain water from peas, allowing skins to drain with water; add more water if necessary, and repeat rubbing and draining process until all skins are removed from peas. I did this step just once and moved on to next step.
- In a blender, grind the peas into a coarse paste scraping down sides of blender if necessary. Don't use any water while grinding. Transfer it into a bowl and add finely chopped onion, mint, salt and baking soda.
- Heat oil in a pan for deep frying. Make small lemon sized balls out of the batter (using hand or two spoons) and working in batches, drop them into hot oil and cook until golden brown, about 3 minutes.
- Transfer fried fritters on to paper towels to drain excess oil and Serve with ketchup, green chilli sauce or any other condiment.