Blackeyed Pea Croquette Recipes

Total Time: 1 hour prep and cooking time

Yield: 12

Source: www.oatmealgourmet.com

Ingredients:

• 2 cups, cooked blackeyed peas, one can
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped fresh pepper, such as Anaheim (you could use a hotter pepper to suit your tastes)
• 1/4 cup yellow corn meal mix, we used Jiffy
• 1/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 to 1/4 tsp Tony Chachere's Creole Seasoning, our own addition and a nod to my father's love of spicy food
• 1 egg
• 1/2 cup buttermilk
• oil for frying, about 1/4 cup, we used canola

Steps:

1. We used canned peas so we rinsed them with cold water and patted off the excess moisture before placing in a mixing bowl.

 
Advertisement


2. Mash some of the peas (about 1/3 to 1/2) with the back of a mixing spoon.

 
3. Slice pepper lengthwise, remove pith and seeds, then chop. Chop onion.

 

 
4. Add onion, pepper, corn meal mix, flour, salt, pepper, and Tony's to the peas in your mixing bowl.

 

 

 

 
5. In a small bowl, whisk egg with the buttermilk until well blended.

 

 
Advertisement


6. Stir egg mixture into pea mixture and mix well. Set aside and allow to rest for approximately 10 minutes.

 

 
7. Meanwhile, heat the oil in a heavy skillet over medium heat. The recipe called for medium to high heat, but on our stovetop we went with medium as higher heat caused the croquettes to brown too quickly without cooking thoroughly.

 
8. When the oil is hot, drop the batter into the skillet in heaping tablespoonfuls about 1 inch apart.

 

 
Advertisement


9. Fry for about 1 to 2 minutes on each side until a rich golden brown. Continue with remaining batter. Transfer to paper towel lined plate or cookie sheet.

 
10. Keep croquettes warm in a 200 degree F oven until all are cooked. Serve warm.