• Ingredients: 34
  • Serves: 40
  • Prep: 45 min.
  • Bake: 1 hr

Bean fritters with hot sauce with 1/2 medium onion, finely chopped, minced fresh habanero chile, large egg, salt, water, vegetable or peanut oil. To make this bean fritters with hot sauce for 40 persons you will need 45 min. for preaparation and 1 hr for baking.


  • 1 cup dried black-eyed peas

For hot sauce

  • 2 red bell peppers, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 tsp. minced fresh habanero chile
  • 1 tsp. salt
  • 1/4 cup vegetable or peanut oil
  • 1/2 to 1 tsp. dried shrimp , ground

For fritters

  • 1/2 medium onion, finely chopped
  • 1/4 tsp. minced fresh habanero chile
  • 1 large egg
  • 1 tsp. salt
  • 6 to 8 tbsps. water
  • 6 to 8 cups vegetable or peanut oil

Glaze (optional):

  • 1 cup confectioners’ sugar
  • 1/2 tsp. vanilla or almond extract
  • 1 to 2 tbsps. milk or water

To marinate green figs

For tomato coulis

For assembly


Prepare peas:

Make sauce:

  1. Step 1 Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook purée over moderate heat, stirring, about 8 minutes.

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  2. Step 2 Stir in ground shrimp. Cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes more.

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Make fritters:

  1. Step 3 Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt.

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  2. Step 4 Blend in 6 tablespoons water until smooth and fluffy, adding remaining 2 tablespoons water if necessary to form a batter just thin enough to drop from a spoon.

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Fry fritters:

  1. Step 5 Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot until a deep-fat thermometer registers 375°F, then gently drop batter by tablespoons into hot oil, forming 8 fritters.

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  2. Step 6 Fry until golden, about 1 1/2 minutes on each side, and transfer to paper towels to drain. Make more fritters in same manner, returning oil to 375°F between batches.

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