Black-Eyed-Pea-and-Pumpkin Fritters
Morou Ouattara, Farrah Olivia
Makes 24 fritters
3 cups dried black-eyed peas 1/2 cup water, plus more for soaking 1 cup canned pumpkin purée 1 medium onion, finely chopped 2 tablespoons scallions, chopped 1 teaspoon cilantro, chopped 1 teaspoon red-pepper flakes 1/2 teaspoon ginger, peeled and minced Salt to taste Cayenne pepper to taste Vegetable oil for frying
Soak the black-eyed peas in water for at least a few hours or overnight. Rub the peas between your fingers to remove the skins, rinse and drain.
Put the black-eyed peas and pumpkin purée into a food processor and purée into a thick paste. Add 1/2 cup of water to form a smooth, thick batter and transfer to a bowl. Using a spoon, fold other ingredients except the oil into the batter and let stand a few hours.
Heat the oil in a deep fryer or in deep pan set over medium-high heat (the oil should reach 365 degrees). Using an ice-cream scoop, spoon the batter into the hot oil. Fry until golden brown about three minutes, turning frequently. Remove the fritters from fryer, dry them on clean towels and serve while warm.
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