Yields 4 to 6 servings
Ingredients:
1 cup dried black-eyed peas, sorted and soaked in water overnight
1 cup skinless raw peanuts
½ red onion, finely chopped
1 ½ teaspoons fine sea salt
¼ teaspoon cayenne pepper
¼ cup plus 2 tablespoons water
1 tablespoon apple cider vinegar
1 tablespoon cornmeal
1 tablespoon minced fresh thyme
½ cup sliced okra, cut paper-thin
Coconut oil, for deep-frying (about 4 cups)
Mango-Habanero Hot Sauce
Directions:
Drain the black-eyed peas and rinse them well. Put them in a large bowl of water and vigorously rub them together, removing the skins as they float to the surface of the water. If the skins don't come off easily, peel, or pop them off one by one. Drain well.
In a food processor fitted with the metal blade, combine the black-eyed peas, peanuts, onion, salt, cayenne, water, and vinegar. Pulse to make a completely smooth batter, scraping down the sides if necessary. Transfer to a bowl, cover, and refrigerate for at least 1 hour and up to 1 day.
Remove the batter from the refrigerator. Add the cornmeal and thyme and beat with a wooden spoon for 2 minutes. Stir in the okra.
Warm 3 to 4 inches of oil in a small saucepan over medium-high heat until hot but not smoking, about 375°F. Preheat the oven to 250°F. Line a plate with a paper towel.
Scoop out a heaping tablespoon of batter and roll it into a walnut-size ball with your hands. Using a heatproof spoon, gently lower it into the oil. Fry fritters 4 at a time, stirring after 2 minutes, until golden brown, 4 to 5 minutes. If necessary, adjust the temperature to ensure that the fritters don't cook too quickly.
Using a slotted spoon, transfer the fritters to the lined plate to drain briefly, then transfer them to a baking sheet and keep warm in the oven until all have been cooked. Arrange the fritters on a platter and accompany with hot sauce.
Mango-Habanero Hot Sauce
Yields about 1 cup
Ingredients:
2 teaspoons peanut oil
½ cup finely diced yellow onion
¼ cup thinly sliced carrot
1 teaspoon cumin seeds, toasted and ground
¼ teaspoon coarse sea salt
1.8 teaspoon cayenne pepper
1 large cloves garlic, minced
¼ to 1 habanero chili pepper, minced
½ teaspoon finely grated lime zest
½ cup diced ripe mango
¼ cup water
3 tablespoons champagne vinegar
2 tablespoons freshly squeezed lime juice
¼ teaspoon freshly ground white pepper
½ teaspoon minced flat-leaf parsley
Directions:
Warm the oil in a small saucepan over medium-low heat. Add the onion, carrot, cumin, salt, and cayenne and sauté until the onion just starts to brown, 8 to 10 minutes. Add the garlic, chili pepper, and lime zest and sauté until the garlic is fragrant, 2 to 3 minutes. Add the mango, water, vinegar, lime juice, and white pepper and sauté until everything is warmed through, 2 to 3 minutes.
Transfer to a blender and puree until smooth. Taste and season with more salt if desired. Stir in the parsley. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.