Black-Eyed Pea Fritters with Hot Pepper Sauce

Directions

1. 1.

   • Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.

2. 2.

   • In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.

3. 3.

   • Preheat the oven to 200° F.

4. 4.

   • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.

5. 5.

   • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.

6. 6.

   • Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.

7. 7.

   • Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.

8. 8.

   • Serve hot with Hot Pepper Sauce .