Black Eye Pea Croquettes Recipes

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
• Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
• Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
• Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
• Top with the onion jam and garnish with the green onions.
• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
• .

Steps:

• Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
• Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
• Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
• Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
• Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
• Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
• Serve croquettes immediately.
• *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).