Makes: 22 fritters
Prep time: 15 minutes
Total time: overnight soaking, plus 2 hours
1 cup|165 grams dried black-eyed peas, soaked overnight, drained, and rinsed
1/2 cup|75 grams raw peanuts
1 tablespoon apple cider vinegar
1 teaspoon fine sea salt
1 teaspoon minced thyme
1/4 teaspoon cayenne
1/2 medium yellow onion, diced
1/2 cup|90 grams finely chopped green bell pepper (about 1)
1/4 cup|60 grams cornmeal
coconut oil, for frying (about 5 cups)
habanero hot sauce, for serving
1. Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, and vigorously rubbing the beans together, removing the skins as they float to the surface of the water. If the skins don't come off easily, peel or pop them off.
2. In a food processor fitted with a metal blade, combine the black-eyed peas, peanuts, vinegar, salt, thyme, cayenne, onion, and 6 tablespoons water and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate 1 hour.
3. Heat the oven to 200°F. Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes. Scoop out a heaping tablespoon of batter and roll it into a walnut-sized ball with your hands.
4. Heat the coconut oil in a medium saucepan over high heat until warm but not smoking, about 5 minutes. Lower the heat to medium-high.
5. Working in batches, fry the fritters until golden brown, about 3 1/2 minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined plate. Serve on a platter with habanero hot sauce.