Black Eyed Pea Fritters with Habanero and Red Pepper Relish

Trevor's friend, Joe, gave me a few bright colored Habaneros from his Father's garden. Joe's father, Kevin, grows a bunch of vegetables in his garden and I am lucky to try one of them!

 These delicious and very hot little peppers pack a lot of punch to almost any dish!

Most of us are used to eating Habaneros in salsa, especially fresh salsas in Mexican restaurants.  However, I wanted to make something a little different...

I stumbled across Black Eyed Pea Fritters with Habanero and Red Pepper Relish and there was no looking back.

This was surprisingly light and refreshing, despite being fried.  The fritter was not too spicy, however the relish did pack some heat, so be careful!  Also, try not to touch cut habaneros with bare hands.  Use latex gloves or pick the peppers up with a napkin.  

This dish is a keeper.  Fairly simple, showcases habaneros, and the colors are beautiful!

Soak the black eyed peas overnight for at least 8 hours or do a quick soak!

Quick Soak:  Place peas in a pan with a good amount of water (about double the amount of peas).  Bring to a rapid boil and boil for about 2 minutes.  Remove from heat and let the peas sit in hot water for about 1 hour.  Drain and rinse.

The beautiful and bright Habaneros.  Thank you Joe!

Chop all your veggies for the relish and toss into a food processor.

Blend and transfer to a pan with a small amount of oil.  Bring to a simmer until all excess moisture had boiled off.

Chop all your veggies for the fritters and toss into a food processor with the black eyed peas.

Blend with water and egg until light and fluffy.

Fry heaping tablespoons of the fritter mixture at about 360˚F until very golden brown.

Flip those fritters!

 Serve this beautiful dish however you see fit.  I thought it looked pretty with the relish beneath the fritters.

Black Eyed Pea Fritters with Habanero and Red Pepper Relish

Adapted from Gourmet January 2002

Ingredients:

Relish:

2 Red Bell Peppers chopped

1/2 Large Red Onion chopped

1 Habanero with seeds and top removed

1 Large Tomatoe

Salt

2 Tbsp Olive Oil

Fritters:

1 Cup Black Eyed Peas soaked overnight

1/2 Large Red Onion Chopped

1/2 Habanero with seeds and top removed

1 Egg

3-5 Tbsp Water

Salt

Canola Oil

Directions:

Relish: Combine all ingredients except for the olive oil in a food processor and blend until smooth.  Heat olive oil in a medium saute pan.  Add pepper mixture.  Bring to a simmer and keep on heat until most of the liquid has evaporated off.

Fritters:  Combine black eyed peas, onion, salt, and habanero in a food processor and blend until smooth.   Add egg and 3 Tbsp of water and blend.  Add more water as necessary.  I needed 5 Tbsp.  Add about 1/2 inch to 1 inch of canola oil to a large frying pan and heat until the temperature registers about 360˚F.  Drop fritters in heaping tablespoons (I used two spoons to scrape the mixture off the first spoon) into the hot oil.  Turn when the bottom is golden brown, about 1 minute.  Remove after another minute when the other side is brown.  Serve immediately with relish.