Classic American · Entrees · Recipes

Southern Corn Fritters and Black Eyed Pea Salad


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I love Instagram  because their app is to easy to use to add image filters. I especially like the one I used for this blog’s picture because it reminds me of old photos we would look at with my parents and grandfather. Good memories.

Any time I can recreate a healthier version of a rather less healthy Southern food I ate as a child, I am all for it. The inspiration for this recipe comes from one of my absolute favorite blogs, The “V” Word. These delicious corn fritters are like a hush puppy, but not deep fried. Instead they are pan fried in a small amount of light tasting olive oil and served with a warm black eyed pea salad and herb roasted golden potatoes.

Corn Fritter Ingredients:
1/2 cup white flour
1/2 cup stone ground cornmeal
2 tbsp flour + 2 tbsp water (this is your binder, mix it and set aside)
1 tsp baking powder
1/2 tsp black pepper
1 tsp paprika
1 tbsp nutritional yeast
3/4 cup unsweetened soy milk
1/4 cup chopped green onion
2 tbsp finely chopped fresh parsley
3/4 cup yellow corn kernels (I microwaved 2 ears of corn fully in the husk for 3 min, let cool then cut it off the cob. Or, use canned)
1/2 cup chickpeas, mashed
1/4 cup oil

Make Corn Fritters:
First, mix together the binder (the flour and water). Set aside. In a mixing bowl, mix all dry ingredients and spices together. In the measuring cup, add soy milk, then the binder and mix well. Add this to dry ingredients along with green onion, corn and stir well. Add the chickpeas and mash them well in the mixture with the potato masher. Heat oil in skillet on medium high heat. When oil is hot, add dollops of cornmeal mixture and brown well, about 5 minutes. Flip over with spatula and mash them down gently to flatten them out. Brown well on this side. Do them in batches until you use all the batter. Let them drain on paper towels and cool.

Black Eyed Pea Salad Ingredients:
1 can black eyed peas, rinsed and drained
1 medium tomato, diced
2 tbsp chopped green onion
1/2 large bell pepper, diced
1/2 small jalapeno pepper, chopped finely
salt and pepper to taste

Make Salad:
Rinse and drain peas, then microwave for 2 minutes. Chop all veggies and mix together in a medium mixing bowl and serve.

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