| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Niger |
Toohot01 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Blackeyed peas |
| 1/2 |
c |
Dried shrimp |
| 1 |
md |
Onion; finely diced |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Cornmeal |
| 2 |
ts |
Coarse salt; optional |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Vegetable oil; for panfrying |
|
|
Tomatillo-Scallion Mayonnaise; see * Note |
INSTRUCTIONS
* Note: See the "Tomatillo-Scallion Mayonnaise" recipe which is
included in this collection
Cover the blackeyed peas with cold water and soak overnight. Drain the
peas. Soak the shrimp in cold water for 30 minutes, and then drain off
excess water. Place the peas, shrimp and onion in a blender, along
with the beaten egg and 1/4 cup of the cornmeal, and puree until
smooth. Add salt if necessary (the dried shrimp may already be
salty). Combine the remaining 1/4 cup of cornmeal and the flour in a
bowl. Form the pea mixture into small patties and dredge them in the
cornmeal mixture. Pour the oil into a frying pan and heat over
moderate heat. Test by dropping in a little of the pea mixture. If it
bubbles immediately and rises to the surface, the oil is ready. Drop
4 to 6 patties into the hot oil and panfry until golden, shaking the
pan constantly, turning the patties once, about 1 to 2 minutes.
Remove with a strainer or slotted spoon. Drain on paper towels.
Continue to panfry patties in batches. Serve with Tomatillo-Scallion
Mayonnaise. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6353 broadcast
01-09-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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