Skip to main content

Black-Eyed Pea Fritters with Hot Pepper Sauce

By epicurious · From Open Recipes · 11 ingredients
Jump to recipe ↓

Why it works: Black-eyed pea and coconut work together. They rank in the top 8% of all ingredient pairs, and 6 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Yield: 4 to 6 servings

Ingredients

Contains: peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Black-eyed pea + coconuttop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together6 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Thyme + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Peanut + coconuttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together434 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Black-eyed pea + peppertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together150 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + thymetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together11,172 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the peanut

How well each one fits the dish's main ingredients (black-eyed pea, onion, thyme, apple cider vinegar, pepper, coconut):

  1. Beansbetter flavor fit
  2. Chickpeabetter flavor fit
  3. Lentilsabout as good a flavor fit
  4. Peanutthe original

Fit is the average pairing score against black-eyed pea, onion, thyme, apple cider vinegar, pepper, coconut. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).