Ok, so perhaps not the “healthiest” of my recipes, I have been craving lots of comfort foods and want to share this new, deep fried, delicious, variation of an old recipe of mine. Once upon a time, I made a-many blackeye pea fritter. I would dress these fritters with green herbs and aromatic spices.
Upon the advice of a foodie friend, I recently began watching Kimchi Chronicles. Have I mentioned how much I love food porn programs? Anyway, Marja Vongerichten is not only a great host, but the show is GORGEOUS. If you have any interest in knowing more about Korean food, this is your show. Word of warning: it is NOT vegan-friendly. Still, I believe in learning from as many cuisines and food styles as possible. And, one thing I was reminded of was–and something to work out my new food processor–the amazing mung bean pancake.
What I have done is bring the world of my blackbean fritter together with the amazing mung bean pancake. I hope that you enjoy the result. These are best served immediately after cooking, but are a hit at room temperature, too.
Makes: 2.5 dozen fritters
Serves: 6+ people
Time: 1 day (for bean soaking) + 45 minutes (preparation and cooking)
- 1 c dry split mung beans
- 1/4 c dry brown rice
- 8 oz (2 3/4 c) fresh or thawed frozen blackeye peas
- 2 T hot sauce (Siracha or garlic hot sauce are nice choices)
- 4 cloves garlic
- 2 t turmeric
- 1 1/2 t cayenne
- 2 T paprika
- 2 T freshly ground black pepper
- 1 t ancho chili powder
- 1 t onion powder
- 1/2 t dried thyme
- 1/4 t cane sugar
- 1 vegan bullion
- 1 medium sweet potato, shredded (optional)
- 5 spring onions, thinly sliced (white and green)
- 1-2 thinly sliced serrano peppers
- grapeseed or canola cooking oil
- The day before, place the mung beans and rice in a generous amount of filtered water and soak in the refrigerator overnight.
- Rinse the bean/rice combination several times in fresh, filtered water and set aside.
- Place the blackeye peas in a food processor and process into a course chop (about the size of your mung beans and rice).
- Add the mung beans, rice, hot sauce, garlic, spices, herbs, sugar, and bullion (everything except the potato, spring onion, and serrano peppers) to the food processor, and process until the mung beans are the size of course breadcrumbs (think cornbread bread crumbs).
- In a large bowl, combine the bean mixture with the sweet potato, spring onion, and peppers.
- Heat 1 inch of oil in a skillet on high for several minutes.
- Drop heaping spoonfuls of the mixture into the oil and somewhat flatten with your spatula. Let the fritter cook until super golden brown.
- Gently turn the fritter over and brown on the other side.
- Drain on lots of paper towel.
- Serve as close to immediately as possible.
- A cast iron skillet works wonders for this type of recipe.
- Taste your first batch and adjust any of your seasonings, as necessary.
- You can also take out the dough and roll it gently in your hands before dropping in the oil. Be careful about the pepper, though.
- You can reheat these on 400 in the oven until crisp (be careful about drying them out too much).
- For a crispier fritter, use the recipe above. For more of a pancake, process the beans a to a cornmeal consistency (it will be more wet… so think cornbread) and use less oil when cooking (see my picture, above). I actually prefer the fritter to the pancake, but both are delicious.