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Kala (Black-Eyed Pea Fritters from the Dutch Antilles)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.4102
Energy (kCal)40.044
Carbohydrates (g)1.5011
Total fats (g)0.4231
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours. | 2. Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter. | 3. Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black eyed pea 2 cups - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    salt 1 teaspoon - - - -
    purpose flour 1/2 cup - - - -
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    vegetable oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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