The best delicious Blackeyed Pea Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blackeyed Pea Cakes recipe today!
Hello my friends, this Blackeyed Pea Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Blackeyed Pea Cakes is amazingly delicious, and addictive, everyone will be asking for more Blackeyed Pea Cakes.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blackeyed Pea Cakes.
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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
* 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.
Yields
4 servings
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