Black-Eyed Pea Fritters
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Ingredients
- ⅔ c. black-eyed peas, cooked
- 1 medium onion, chopped
- 1 garlic clove, minced
- ¼ tsp. salt
- ¼ tsp. garlic chili sauce
- 2 large eggs
- 1 c. panko or dry bread crumbs
- 3 Tbsp. olive or vegetable oil
- 4 shrimp, deveined and peeled, leaving the tail and the first segment of shell intact
Instructions
Place half of the pea mixture in a food processor and purée or mash half with the back of a wooden spoon in a large mixing bowl.
Add remaining peas, onions, garlic, egg, chili sauce/paste, and breadcrumbs. The mixture should be thick but moist. If it is too moist, add more breadcrumbs.
Break the second egg into a small bowl and beat. Holding 1 shrimp by the tail, dip-coated portion of shrimp first into the egg, letting excess drip off. Press pea mixture around each shrimp, encasing shrimp in a thin, even layer but leaving tail (and shell) exposed. Form mixture into 2-inch round patties, about 1/2-inch thick. Then transfer to a baking sheet.
In a large frying skillet, heat oil on medium heat, about 7 minutes, or until it registers 350°F on a thermometer. Cook fritters, turning over once or twice, until deep golden, 2 to 3 minutes each side.
Once finished cooking, transfer fritters with a slotted spoon to a paper-towel-lined baking sheet.
Serve fritters immediately.
*Keep warm in the oven until ready to serve.
