Hoppin’ John fritters
1 cup(s), chopped, white chopped
Uncooked bell pepper(s)
½ cup(s), green; chopped
1 tsp, crushed
1 leaf/leaves, broken in half
½ tsp, divided
½ tsp, coarsely ground, divided
2 clove(s), chopped
Canned black eye peas
14 oz, rinsed and drained
1 Tbsp, vinegar-based (such as Crystal)
Cooked medium grain brown rice
1 cup(s), cooled
- In large skillet, melt butter over medium-low heat. Add onion, bell pepper, thyme, bay leaf, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Cook, stirring often, until onion softens, 5 to 7 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 to 45 seconds. Transfer to large bowl. Stir in peas, hot sauce, smoked paprika, cayenne, and remaining 1⁄4 tsp salt and 1⁄4 tsp black pepper. Discard bay leaf.
- Smash vegetables and peas with back of fork to mash some (but not all) peas. In small bowl, beat 1 egg. Mix rice and beaten egg into peas. Divide into 8 pieces and, using your hands, roll into tight balls.
- In shallow bowl, beat remaining 2 eggs. In another shallow bowl, combine breadcrumbs and parsley. Roll balls in eggs, then in breadcrumbs, pressing so breadcrumbs adhere. Transfer to baking sheet. Freeze balls until firm, at least 1 hour, or cover and freeze for up to 1 month.for up to 1 month.
- Preheat oven to 450°F. Remove balls from freezer and spray lightly with nonstick spray. Bake until fritters are crusty, deep golden brown, and heated through, 15 to 20 minutes (or about 25 minutes if frozen).
- Per serving: 1 fritter