Kosai

Preparation

1. Soak the dried black-eyed peas in water for 8 hours or overnight, then drain completely. Rub the soaked peas vigorously between your hands in a bowl of water to remove the thin red skin from each bean, then drain and rinse thoroughly several times until the water runs clear and most of the skins are removed. This step is essential for creating light, fluffy fritters.
2. Place the skinned black-eyed peas in a food processor and blend until they reach a smooth, thick paste consistency, adding a small amount of water if necessary to facilitate blending. The mixture should be very smooth with no visible pea pieces remaining. Transfer to a bowl.
3. Add the finely chopped onions, minced hot pepper, minced ginger, minced garlic, salt, and black pepper to the black-eyed pea paste, mixing thoroughly by hand until all ingredients are evenly incorporated and the mixture is light and fluffy in texture. The mixture should be spreadable but still hold its shape.
4. Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C)—the oil should be hot enough that a small drop of batter sizzles immediately when dropped in. Using a spoon or small ice cream scoop, carefully drop rounded spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes until the kosai are golden brown and crispy on all sides, using a slotted spoon to turn them occasionally for even cooking. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve hot as a snack or appetizer.