Sick at home with a sinus infection..finally got around to posting this up. It's an awesome camp recipie.
This recipie was adapted from Paula Deans Fritters. We use mild jalapenoes instead of bell peppers.
3 cans Black-eyed peas thoroughly drained and mashed
1 egg beaten
1 lb. bacon diced and crisped (reserve bacon fat)
1 cup (jar not fresh) jalapenoes finely diced
2-4 tbsp. flour
2-3 cups flour
First, drain the peas. use a wire mesh collander and gently tap it on the edge of the sink or a bowl.. you want to remove as much liquid as possible so the fritters will not fall apart.
dice bacon and crisp,
Next, mash up the peas,
Add in the egg,
dice the jalapenoes,
Add the bacon and the peppers & mix it up.
Add 2-4 tbsp. of flour 1 at a time until it sticks and you can form small 3" patties.
once each patty is formed, place in a shallow bowl of flour and dust each side.
Fry in bacon grease, 2-3 min on each side; med.-high heat.
Enjoy! These little fritters are AWESOME!! goes well with cajun duck kabobs as a side dish at the camp.