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Ingredients Jump to Instructions ↓

  1. 1 can (15 ounces) Blackeyes or 1 1/2 cups cooked dry-packaged Blackeyes, rinsed, drained 1 large egg 2 tablespoons chopped onion 2 to 3 teaspoons chopped gingerroot or 1 to 1 1/2 teaspoons ground ginger 1 tablespoon chopped jalapeño chili 1/2 teaspoon salt 1/4 cup plain dry bread crumbs 1/4 cup cornmeal Vegetable oil, for frying Ginger Tomato Dipping Sauce (recipe follows)

Instructions Jump to Ingredients ↑

  1. Process Blackeyes, egg, onion, gingerroot, jalapeño chili and salt in food processor or blender until smooth. Transfer mixture to medium bowl. Stir in breadcrumbs. To shape fritters, roll 1 tablespoon Blackeye mixture into a ball or oval shape; coat lightly with cornmeal. Repeat with remaining mixture. Heat oil in medium saucepan to 350°F (175°C). Fry fritters, 4 or 5 at a time, until browned, about 2 minutes. Drain on paper towels; keep warm in 200°F (95°C) oven until ready to serve. Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce. Process all ingredients, except oil, in food processor or blender until smooth. Sauté sauce in oil in small skillet until thickened, about 5 minutes.

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