Buttery Black-Eyed Pea Stew, Fried Corn Cakes

Buttery Black-Eyed Pea Stew, Fried Corn Cakes
Photo by Eric Medsker

Ingredients

  • ½ cup all-purpose flour
  • 2 large eggs, at room temperature and lightly beaten
  • 1 tsp. dried sage (do not use rubbed sage)
  • 5 cups black-eyed peas, thawed frozen or rinsed canned
  • 2 medium yellow onions, chopped
  • ¼ tsp. freshly grated nutmeg
  • 3 Tbs. all-purpose flour
  • + 18 more ingredients
    • 4 medium celery stalks, chopped
    • ½ cup heavy cream
    • ¾ cup heavy cream
    • ½ tsp. sweet paprika
    • ¼ tsp. celery seeds
    • Corn oil, for frying
    • Parsley leaves, minced
    • 1 cup yellow cornmeal
    • 1 tsp. dried thyme
    • 6 Tbs. unsalted butter, melted and cooled a few minutes
    • 1 large red bell pepper, chopped
    • ½ tsp. salt
    • 2 tsp. minced garlic
    • 2 cups vegetable broth
    • 4 Tbs. (½ stick) unsalted butter
    • 2 cups fresh or thawed frozen corn kernels
    • Up to ¼ tsp. cayenne pepper
    • ½ cup canned chopped mild green chiles

Stir the corn, cream, chiles, butter, and eggs in a large bowl until well combined. Stir in the cornmeal and flour to make a soft but rich batter, like a thick pancake batter. Heat a large nonstick skillet over medium heat. Coat the skillet lightly with oil. Scoop up a scant 1/4 cup of the batte...

View full recipe at Fine Cooking

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