Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
472
Calories
14g
Protein
2g
Fat
99g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups of black-eyed peas; soaked overnight
- 1 cup water
- 2 cloves of garlic
- 11/2 tablespoon ground pepper
- 1 teaspoon baking powder
- 1 teaspoon salt
- =
Directions
1
Rub the peel off the beans against a dishtowel.
2
Combine all ingredients in a blender.
3
Beat for about 4 minutes or until you get a dough.
4
Pour the mixture in a mixing bowl.
5
Heat the oil to 350°F and deep-fry spoonfuls of dough for 8 minutes or until dark red.
6
Pat them dry in paper towel.
7
Stir the mixture left in the bowl frequently to avoid watery stuff.
Recipe sourced from
fandom