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January 11, 2010

Black-Eyed Pea (Not Quite) Fritters and Dipping Sauce

After our busy day yesterday, I was really too tired to fuss and was happy to find this fairly simple recipe from "Cooking the Whole Foods Way."I made some changes to suit my requirements and combined these little fritters with the leftover kelp and soba noodles, and added a small salad. I try to avoid fried foods, but managed to use very little oil, just enough to brown the outer layer. It was yummy with a spicy dipping sauce.

1" piece of kombu (make peas more digestible)       1/4 c parsley, chopped
1 c dried black-eyed peas, rinsed and sorted             1/2 tsp sea salt
3 c filtered water                                                               1/4 c almond meal
1 red onion, diced                                                             1/4 c cornmeal
2-3 cloves garlic, crushed                                               1/ tsp baking powder
pinch cayenne                                                                    safflower oil for frying

Place kombu in pot and add peas and water. Bring to a boil over medium high heat and boil uncovered for 10 min. Reduce heat, cover and simmer for 45 min or until peas are tender. Drain peas and transfer to food processor and process until creamy. Place in a bowl and add onion, garlic, parsley, salt and cayenne. Mix well.

In a small bowl, combine almond meal, cornmeal and baking powder. Stir into the pea mixture, making a stiff dough. Form the mixture into silver dollar sized round pancakes.

Heat 2-3 tablespoons of oil over medium heat and pan-fry each fritter until golden brown on both sides. Serve as a side dish along with a spicy dipping sauce.


Dipping Sauce
3 tablespoons nama shoyu
2 teaspoons brown rice vinegar
1 tablespoon sesame seeds
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon sesame oil

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