Cowpeas (also known as black-eyed peas) make a great fritter. You will need to get the oil nice and hot and fry them in batches, to be guaranteed fritters with a crisp, crunchy crust.
- 225 g dried cowpeas (black-eyed peas)
- 2 cm piece ginger, finely chopped and crushed
- ½ cup roughly chopped red onion
- 1 tsp salt
- 2 cups cooking oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 1 hour
- Place cowpeas in a bowl and cover with hot water. Stand for 1 hour.
- Rub cowpeas between your hands to loosen and remove the hulls. When all the hulls have come loose, drain the peas and recover with hot water.
- Using a mortar and pestle, grind the cowpeas, ginger, onion and salt to a thick grainy mixture (similar to the consistency of crunchy peanut butter). Once completely mixed, transfer to a bowl. Roll the mixture into small balls.
- Heat cooking oil in a saucepan over high heat. When hot, add the cowpea balls and fry for 3–4 minutes, or until golden brown. Serve with chapati.
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