Blackeyed Pea Cakes Recipe

1. 1

   Cover the blackeyed peas with cool water and soak overnight.

2. 2

   Drain the peas.

3. 3

   Soak the shrimp in cool water for 30 min, and then drain off excess water.

4. 4

   Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 c. of the cornmeal, and puree till smooth.

5. 5

   Add in salt if necessary (the dry shrimp may already be salty).

6. 6

   Combine the remaining 1/4 c. of cornmeal and the flour in a bowl.

7. 7

   Form the pea mix into small patties and dredge them in the cornmeal mix.

8. 8

   Pour the oil into a frying pan and heat over moderate heat.

9. 9

   Test by dropping in a little of the pea mix.

10. 10

    If it bubbles immediately and rises to the surface, the oil is ready.

11. 11

    Drop 4 to 6 patties into the warm oil and panfry till golden brown, shaking the pan constantly, turning the patties once, about 1 to 2 min.

12. 12

    Remove with a strainer or possibly slotted spoon.

13. 13

    Drain on paper towels.

14. 14

    Continue to panfry patties in batches.

15. 15

    Serve with Tomatillo-Scallion Mayonnaise.

16. 16

    This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.