Best 4 Kala Black Eyed Pea Fritters From The Dutch Antilles Recipes
**Kala: A Taste of the Dutch Antilles**
In the vibrant culinary landscape of the Caribbean, Kala stands out as a delectable fritter that embodies the rich heritage and flavors of the Dutch Antilles. These savory treats are lovingly crafted with black-eyed peas, a staple ingredient in many Caribbean cuisines. The black-eyed peas are soaked, cooked, and then blended with a symphony of herbs and spices, creating a batter that is at once aromatic and flavorful. Once the batter is prepared, it is carefully dropped into hot oil, where it sizzles and transforms into golden-brown fritters that are crispy on the outside and tender on the inside. As you bite into a Kala, your taste buds will be tantalized by a delightful combination of savory and slightly spicy notes, perfectly complemented by the subtle sweetness of the black-eyed peas. Whether you enjoy them as a snack, an appetizer, or a side dish, Kala is sure to leave a lasting impression on your palate.
In this article, we present a collection of Kala recipes that capture the essence of this beloved dish. Our recipes include the classic Kala made with black-eyed peas and enhanced with a blend of garlic, onion, cumin, and chili peppers. For a unique twist, we also feature a recipe for Sweet Potato Kala, where the addition of sweet potato adds a touch of natural sweetness and vibrant color to the fritters. And for those who enjoy a bit of heat, our Spicy Kala recipe incorporates scotch bonnet peppers, creating a fiery and unforgettable culinary experience. No matter which recipe you choose, you'll be embarking on a culinary journey that pays homage to the rich traditions of the Dutch Antilles. So, gather your ingredients, fire up your stove, and let's dive into the delicious world of Kala!
BLACK EYED PEA FRITTERS
Steps:
- In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
- Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.
BLACK-EYED PEA FRITTERS
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
- Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
- Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
- Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the green onions.
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
BLACK-EYED PEA FRITTERS
The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses as a condiment are based on a recipe from his Vietnamese godfather. Accara are deliciously light and fairly addictive, and they make a great snack with drinks.
Provided by David Tanis
Categories finger foods, project, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
- Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
- Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
- To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.
KALA (BLACK-EYED PEA FRITTERS FROM THE DUTCH ANTILLES)
These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.
Provided by Linda
Categories Bean and Pea Appetizers
Time 12h20m
Yield 10
Number Of Ingredients 6
Steps:
- Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
- 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.
- 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.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 249.2 mg, Sugar 2.4 g
Tips:
- Soak the black-eyed peas overnight or for at least 8 hours before cooking. This will help to soften them and reduce the cooking time.
- Use a food processor or blender to grind the black-eyed peas until they are finely chopped. This will help to create a smooth batter.
- Add some finely chopped onion, garlic, and cilantro to the batter for extra flavor.
- Season the batter with salt, pepper, and cumin to taste.
- Heat a large skillet or griddle over medium heat. Add a little oil or butter to the pan to prevent the fritters from sticking.
- Drop spoonfuls of the batter into the hot oil or butter. Cook the fritters for 2-3 minutes per side, or until they are golden brown and crispy.
- Serve the kala fritters hot with your favorite dipping sauce.
Conclusion:
Kala black-eyed pea fritters are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. These fritters are also a great way to use up leftover black-eyed peas. The fritters are crispy on the outside and soft and fluffy on the inside. They are also packed with flavor. So next time you have a craving for something fried, give these kala fritters a try. You won't be disappointed!
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