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.