I love Southern food, and learning how to cook Southern food. It isn’t always easy to find key ingredients like black eyed peas, lady peas or green tomatoes, but if you are able to source ingredients, it’s so worth it!
I love these black eyed pea fritters. Once making the fritter patties, assembling them into pita pockets and topping with a delicious Dijon yogurt sauce is the complete package.
Total time: 25 minutes
- 2 (16oz) cans black eyed peas, rained and rinsed
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 red bell pepper
- 1 cup finely chopped yellow onion (from 1 medium onion)
- 2 cups shredded red cabbage
- 1/2 cup julienne carrots
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 6 tablespoons olive oil
- 3/4 cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- Pita rounds, halved
- Thinly slice half the red bell pepper and set aside.
2. Roughly mash black-eyed peas using a potato masher in a large bowl.
3. Finely chop remaining half of red bell pepper and 1 cup yellow onion. Add to bowl of peas. Add lightly beaten eggs. Stir with a fork to combine.
4. Add flour, 3/4 teaspoon salt and 1/4 teaspoon of black pepper. Stir with a fork until a loose dough is formed. Chill until ready to use.
5. Combine sliced bell pepper, cabbage and carrots in a large bowl.
6. In a small bowl, whisk together lemon juice, honey, white wine vinegar, 4 tablespoons olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour over cabbage mixture. Toss to coat. Chill until ready to serve (up to 30 minutes).
7. In a small bowl, whisk together yogurt, Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside.
8. In a large nonstick skillet over medium-high heat, heat 2 tablespoons olive oil. Working in batches, drop 1/4 cup portions of fritter dough in hot oil and press into patties. Cook until browned, 2 minutes. Turn and brown other side, 1-2 minutes. Place fritters on a plate until ready to serve.
9. To assemble, fill each pita pocket with 2 fritters. Top with slaw, yogurt sauce and cilantro.
Source: Southern Living