Make Black-eyed Peas Fritters- Easy and Nutritious

Make Black-eyed Peas Fritters- Easy and Nutritious

Soak and grind black-eyed peas to a slightly coarse texture. Add chick pea flour, coconut powder and seasonings to make a soft dough-like batter. Place small scoops of mixture on a microwave safe plate, Cover microwave on hi for 2 min. Cool slightly, flip and air dry for a few min. Fry, in batches of 8-10, in hot oil in a small wok, until golden, turning as need for even browning. Serve hot, with dip/chutney. Enjoy!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Soaking time for beans 4

Total Time 4 30

Course Side Dish, Snack

Cuisine Indian

Servings people

Calories 111 kcal

Equipment

Microwave oven for partially cooking the fritters; if not available, this can be done on the stove-top in a steamer (will need a stainless steel plate that fits in the steamer - see Recipe Notes for details)
Microwave safe glass/ceramic plate and vented domed lid;
Small wok - for frying the fritters; if not available, a small frying pan or larger wok is OK too, but will need a bit more oil to get enough depth for frying.
10 inch non-stick frying pan - for pan-frying to finish browning the fritters; if not available, you can use any type of flat griddle - un-coated, stainless steel, cast iron, carbon steel, etc.

Ingredients

1/2 cup Black-eyed peas rinsed and soaked for 4-6 hours, overnight soaking OK
1/2 cup Water
2 tbsp Besan also called Bengal gram flour; chickpea flour; garbanzo bean flour, etc.
1 tbsp Dried Coconut powder do NOT use coconut flour; if coconut powder is not available, grate dried coconut with a fine grater, or shred and pulse to a powder in a blender/grinder; for nut-free fritters: use crushed sunflower seeds or pumpkin seeds
3/8 tsp Salt adjust as per taste preference
1/4 tsp Red Chilli powder (cayenne) adjust as per spiciness preference
1/2 tsp Cumin seeds
1/4 cup Fresh Coriander leaves - chopped (cilantro)
4 tbsp Peanut oil - for frying if not available, use other edible oil suitable for frying; do NOT use extra-virgin olive oil for frying.
1/4 cup Onion - finely chopped (optional) any type of onion OK
1 tsp Garlic-chopped finely (optional) 1-2 cloves

Instructions

Rinse and soak the black-eyed peas with 1/2 cup water for 4-6 hours (overnight soaking is OK too)
Most of the soaking water is absorbed. Drain the residual water by placing the soaked beans in a colander held over the sink; rinse beans with fresh water.
Transfer beans to a blender jar; add 1/2 cup fresh water and grind at low speed to a slightly coarse texture - do not blend till silky smooth. Transfer the blended beans to a mixing bowl.
Add all the remaining ingredients, except oil: Besan, dried coconut powder, salt, red chilli powder, cumin seeds and fresh coriander leaves.
Mix well; scoop and place teaspoonfuls of the mixture on a glass/ceramic microwave safe plate - approximately 20-22 small scoops will fit on a 10 inch dinner plate - see picture.
(If microwave is not available, these sccops can be placed on a stainless steel plate and steamed - see Recipe Notes for details)
Cover with a vented domed lid and microwave on hi for 2 min.
While the first plate is in the microwave, prepare a second plate in the same way. If any mixture is still left, prepare a 3rd plate. you can get 45-50 scoops from the mixture.
Remove the plate from the microwave; set aside for 2-3 min to cool slightly. With a spatula, gently release the steamed fritters from the plate and flip. They look flat and 'wet' on the underside - set aside to let them air dry for a few min.
Repeat with the remaining plates of steamed fritters.
While waiting for the steamed fritters to air-dry, heat oil in the wok for frying - 3-4 min on med-high.
Add 1 piece into the oil to check if it is hot enough for frying. The added fritter should immediately sizzle and the oil should become a little frothy around it. If it does not do that,remove the fritter and heat the oil a little longer before adding it back.
When the oil is properly heated, add about 8-10 fritters - rounded side down, immersed in the oil (flat side up). Increase heat to hi.
(for details regarding how to do this in an AirFryer or in the oven, see Recipe Notes)
After about 1-2 min, flip one fritter to check for browning: if not lightly browned, flip back and fry for another minute or so. If the oil starts to smoke, decrease heat a little.
Meanwhile, heat a10 inch non-stick frying pan on a second burner - on low setting. This pan is used to "finish" browning the flat side of the fritters.
Flip the fritters and fry for about a minute, then use a slotted spoon to collect the fritters, draining excess oil back into the wok. Transfer the fritters to the heated frying pan, flat side down.
Continue cooking until browned on the bottom - 3-4 min, then transfer to a serving platter, lined with absorbent paper towels. (Why use this combination technique: deep-fry/pan-fry? see detailed explanation in Recipe Notes)
Add the next batch of 8-10 fritters to the wok and repeat, transferring to the frying pan to finish browning the flat side. Repeat until all the fritters are fried - probably 4-5 batches total.
Serve hot with a chutney or dip of your choice - shown here with Sambal Oelek (fresh red chilli paste) on Sour Cream
Other dips: tomato ketchup, fresh mint/coriander chutney, fresh coconut chutney, Mulagapudi mixed with yogurt, ranch dip, sweet chilli sauce, etc.

Notes

Steaming the fritters on the stove-top, using a steamer:

For steaming these fritters on the stove-top, first get the steamer ready.
Place 3-4 cups of water into the base pot, cover and bring to a boil.
Meanwhile, place small scoopfuls of the batter on a lightly greased stainless steel plate (see picture in the main recipe area for reference)
- first check the size of the plate to ensure that it fits into the steamer basket
  - you can also use a pressure cooker insert container (placed on a rack to elevate it above the level of boiling water) for steaming
- smear with a few drops of oil
  - or, line the plate with parchment paper and smear the paper with a few drops of oil
Place the plate into the steamer basket, cover and steam on med-high for 9-10 min. Turn heat off and leave undisturbed for 3-4 min.
Meanwhile, prepare a second plate for steaming the next batch.
Remove the plate from the steamer, Add more water to the base pot, cover and bring to a boil again.
Place the second prepared plate into the basket and repeat steaming procedure.
Allow the steamed fritters on the first plate to cool for 2-3 min, then use a spatula to flip them over.
- They should look a little puffy and cooked
- firm when touched, unlike the soft batter mixture.
If you still have batter that needs to be steamed, you can reuse the first plate to do so
- transfer the flipped pieces to a cutting board or tray
- no need to wash the plate- just smear a bit of oil, so the steamed pieces release easily.
Air-dry the flipped pieces for 2-3 min - they are now ready for deep-frying
- or browning in an AirFryer or toaster oven - see details below

Crisping and browning in an Air-Fryer or oven :

Prepare the steamed fritters for browning:

Add 2 tsp oil and 2 tsp water to a medium mixing bowl.
Whisk together and add the steamed fritters.
Toss to coat all pieces evenly with the oil-water mixture.
Cover and set aside for 4-5 min.
Adding a little water to the oil helps the fritters stay moist inside while the outside becomes browned and crisped.

AirFryer:

Line the air fryer base with parchment - cut a small hole in the center to allow proper air flow.
Arrange the oil-coated fritters, flat side down, - do not over-crowd.
AirFry at 400 F for 6-8 min - if not browned and crisp, continue to air-fry for 2-3 min longer.
Transfer carefully to a serving platter and repeat with remaining fritters.

Toaster Oven:

Line the pan with parchment.
Arrange the oil-coated fritters, flat side down - single layer, do not over-crowd.
Pre-heat toaster oven - broiler setting 400 F -3-4 min
Broil at 400 F for 5-7 min (or up to 2-3 min longer) until browned and crisp.
Transfer carefully to a serving platter and repeat with remaining fritters

Why use combination (deep-fry/pan-fry) technique?

each batch of 8-10 fritters is "deep-fried" for about 3-4 min, then pan-fried for another 3-4 min.
SO:
- The frying is finished in half the time
- the left-over "spent-oil" in the wok is heated for less time
  - so, it is still suitable for cooking (but not for deep-frying!)

To store and use left-over "Spent Oil":

Immediately after frying is done,

Transfer the hot oil left over in the wok to a stainless steel bowl
Set aside to cool to room temperature and store in the refrigerator.
About 2 tbsp of "spent oil" is left over. (this was taken into account for Nutrition Calculations for the fritters)
Try to use this oil in the next couple of days: (do NOT use for deep-frying)
- a "finishing" Tadka - for pouring over prepared Dal, Rasam, chutney, etc.
- sauteeing/stir-frying vegetables
- pan-frying - patties, cutlets,
- pancakes, Dosas, Utthappam, Parathas, Thalipith, etc.

Storing left-overs:

If already fried/browned:

Refrigerate leftovers and consume within a day,
- To reheat
  - microwave for 30-40 seconds on low-medium power (40%).
    - Do not heat too long- they will become chewy and tough.
  - toaster oven - 350 F for 3-4 min - heating longer will make them too dry.
Freeze: I recommend "double bagging" if using plastic bag; i.e., place fritters in a bag, seal bag; then place inside another bag and seal before freezing. good for about 2 months, possibly longer.
- to thaw and reheat
  - transfer to a glass/ceramic plate microwave on 30% power until thawed.
  - heat to serving temp on 40% power in 30 second bursts until warm enough

If storing steamed pieces, to be fried later:

Refrigerate: use within 2 days
Freeze: I recommend "double bagging" if using plastic bag; i.e., place fritters in a bag, seal bag; then place inside another bag and seal before freezing; good for about 2 months, possibly longer.
- to thaw
  - transfer to a glass/ceramic plate - spread out for easy thawing;
    - set on the countertop for 20-30 min
    - microwave on 30% power, 1-2 min until thawed. do not over-heat- thy will become too dry.
  - Ready for frying or browning

Nutrition

Calories: 111kcalCarbohydrates: 7gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 224mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 127IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Keyword Besan, Black-eyed peas, Chickpea flour, cilantro, dried coconut powder, Fresh coriander, fritters, Garbanzo bean flour, Pakoda, Vada

Tried this recipe?Let us know how it was!