Author Notes
Make a big batch of Hoppin' John (traditional New Year's Black-eyed Pea Stew) and serve the leftovers as crispy fritters with a spicy aioli. —Early Morning Farm
Ingredients
- Hoppin' John
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2 cups
dried black-eyed peas
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6 cups
chicken or vegetable stock
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1
celeriac, peeled and diced
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2
carrots, peeled and diced
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1
large onion, diced
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2 tablespoons
olive oil
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2 tablespoons
apple cider vinegar
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1
bay leaf
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salt and pepper
- Hoppin' John Fritters
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2 cups
cooked Hoppin' John
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1/2 cup
oat flour or quick or whole oats ground in a food processor
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1
egg, lightly beaten
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corn meal for dredging
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canola oil for frying
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1 tablespoon pureed chipotle in adobo
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1/4 cup
mayonnaise
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1 tablespoon
apple cider vinegar
Directions
- Hoppin' John
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In a large stock pot, sauté the onions, celeriac, and carrots in olive oil. When softened add beans and stock to the pan, and bring to a boil. Reduce heat to a simmer, and cook for 45 – 50 minutes. Add liquid as necessary. Beans are done when tender. Remove from heat, and season with salt, pepper, and cider vinegar. Serve over rice.
- Hoppin' John Fritters
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Use a fine mesh strainer to strain excess liquid from the beans. Lightly mash the beans, and then stir oats and egg into the beans. If the mixture looks too soupy, add a few more tablespoons of oats. Spread about a half cup of cornmeal onto a plate. Set the plate and bean mixture next to the stove while the oil heats.
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Heat a 1/2 inch of oil, in a cast iron pan for frying. When the oil is shimmering, drop about a 1/4 cup of the bean mixture onto the cornmeal. Carefully flip and transfer to the skillet. Fry about 3 fritters at a time, being careful not to overcrowd the pan. Drain on rack or paper towels.
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Whisk together the mayonnaise, apple cider vinegar, and chipotle in a small bowl. Taste and adjust chipotle or vinegar if necessary. Serve each fritter topped with a dollop of the aioli.
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