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Black Eyed Pea Fritters with Tomato Pepper Dip

This baked dish pairs black eyed peas, dried with tomato, chopped, red bell pepper, chopped and red onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Medium
Balanced High satiety Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
67 g Carbohydrates
37 g Fat
20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 158g black eyed peas, dried (soaked and skins removed if possible) 183 kcal
  • 35g vegetable oil for air frying or brushing 309 kcal
  • 101g red onion, finely chopped 40 kcal
  • 9g garlic, minced 13 kcal
  • 3g ground chili 9 kcal
  • 3g salt 0 kcal
  • 4g baking powder 4 kcal
  • 230g tomato, chopped 41 kcal
  • 173g red bell pepper, chopped 54 kcal

Cooking instructions

  1. black eyed peas
    Blend the black eyed peas with 3/4 cup (180 ml) water until smooth and airy. Pour into a bowl.
  2. vegetable oil for air frying or brushingred oniongarlicground chilisaltbaking powder
    Stir in onion, garlic, ground chili, salt, and baking powder. Beat vigorously for 1 to 2 minutes to add more air.
  3. vegetable oil for air frying or brushing
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Drop heaping tablespoons of batter and fry 2 to 3 minutes per side until deep golden; drain on paper.
  4. vegetable oil for air frying or brushingsalttomatored bell pepper
    For the dip, blend tomato, bell pepper, and a pinch of salt. Heat 1 tsp (5 g) oil in a small pan and simmer the blended mixture 4 to 6 minutes until thick.
  5. Serve fritters hot with the warm dip.

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