Kala (Black-Eyed Pea Fritters From The Dutch Antilles) – a delicious recipe with black-eyed peas, egg whites, salt, all-purpose, cayenne pepper, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
2
Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
3
Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.
224
kcal
Calories
5
g
Fat
29
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups dried black-eyed peas, 2 egg whites, 1 teaspoon salt, 1/2 cup all-purpose flour, and more.
Yes, Kala (Black-Eyed Pea Fritters From The Dutch Antilles) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
