Post by chief_cook2 on Mar 28, 2003 9:30:05 GMT -6
Ingredients for 4 Servings
1 can (15 ounces) Blackeyes or
1 1/2 cups Cooked dry-packaged Blackeyes, rinsed, drained
1 Egg
2 tbsp Chopped onion
3 tsp Chopped gingerroot or 1 to 1 1/2 teaspoons ground ginger
1 tbsp Chopped jalapeño chili
1/2 tsp Salt
1/4 cup Plain dry bread crumbs
1/4 cup Cornmeal
Vegetable oil, for frying
Ginger Tomato Dipping Sauce (recipe follows)
1/2 can (14 -1/2 ounce size) diced tomatoes, undrained
2 Cloves garlic
2 tbsp Chopped onion
1 tbsp Chopped jalapeño chili
1 tbsp Chopped gingerroot or 1 to 2 teaspoons ground ginger
1/2 tsp Salt
1 tsp Vegetable oil
Procedure:
1. Process Blackeyes, egg, onion, gingerroot, jalapeño chili and salt in food processor or blender until smooth. Transfer mixture to medium bowl. Stir in breadcrumbs.
2. To shape fritters, roll 1 tablespoon Blackeye mixture into a ball or oval shape; coat lightly with cornmeal. Repeat with remaining mixture.
3. Heat oil in medium saucepan to 350° F. Fry fritters, 4 or 5 at a time, until browned, about 2 minutes. Drain on paper towels; keep warm in 200° F. oven until ready to serve.
4. Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce.
5. Ginger Tomato Dipping Sauce
6. Makes about 3/4 cup
7. Preparation
8. Process all ingredients, except oil, in food processor or blender until smooth. Sauté sauce in oil in small skillet until thickened, about 5 minutes.
9. TIP: Fritters may be rolled and coated several hours before cooking; refrigerate, covered.
10. NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
11. Nutrient Information
12. Per serving: Calories 162; Fat 3g; % Calories from Fat 16; Potassium 327mg; Carbohydrate 28g; Folate 117mcg; Sodium 1196mg; Calcium 63mg; Protein 9g; Dietary Fiber 5g; Cholesterol 53mg