Gluten-Free Koose (Bean Cakes)

Ingredients

• 2 cups Black-Eyed Peas
• 1 medium Onion
• 1/2 small Scotch Bonnet Pepper
• 2 tablespoons Rice Flour
• 1 tablespoon Tapioca Starch
• 1 teaspoon Salt
• For frying Vegetable Oil

Instructions

1. 1Place the 2 cups of black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked peas and rinse them well. Place the peas in a bowl and gently rub them between your hands to loosen and remove the skins. Discard the skins and rinse the peas again.
3. 3Add the skinned peas to a blender along with the 1 medium onion and the 1/2 small scotch bonnet pepper. Blend until the mixture is very smooth. You may need to stop and scrape down the sides of the blender a few times.
4. 4Add the 2 tablespoons of rice flour, 1 tablespoon of tapioca starch, and 1 teaspoon of salt to the blender. Blend again briefly until everything is well combined into a thick batter.
5. 5Pour enough vegetable oil into a large, heavy-bottomed pot or deep frying pan to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
6. 6Carefully spoon about 2 tablespoons of the bean batter into the hot oil for each cake. Do not overcrowd the pan; fry in batches if necessary. Fry the koose for about 3-4 minutes per side, until they are a deep golden brown and feel firm to the touch. They should sound crisp when you gently tap them.
7. 7Use a slotted spoon to remove the cooked koose from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
8. 8Serve the koose hot.

Substitutions

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