Directions
Step 1
Make the tomato jam: In a medium pot over medium warmth, add the oil and onion and cook dinner, stirring often, till softened, 5–7 minutes. Add the garlic and cook dinner, stirring, till aromatic, 1–2 minutes extra. Stir within the chopped tomatoes with reserved juices, sugar, vinegar, and paprika and convey to a boil. Flip the warmth to low and simmer, stirring often, till the tomatoes have damaged down and the combination is deep purple and thickened to a jam-like consistency, 45–60 minutes. Season to style with salt and extra vinegar or sugar if wanted. Permit to chill to room temperature, then switch to a serving bowl and put aside.
Step 2
Make the fritters: To a medium pot over medium-high warmth, add the onion and olive oil and cook dinner, stirring often, till translucent, about 3 minutes. Stir within the curry powder and cook dinner till aromatic, about 1 minute extra. Add the vegetable inventory and peas and convey to a boil. Flip the warmth to low and simmer till the peas are absolutely tender, 35–40 minutes. Reserve ¼ cup of the cooking liquid, then drain. Put aside.
Step 3
In the meantime, rinse the rice beneath chilly water as soon as. To a second medium pot, add the rice, ½ teaspoon of salt, and a couple of cups of water and convey to a boil. Flip the warmth to low, cowl, and simmer till the rice is tender, about 20 minutes. Put aside.
Step 4
Deliver a medium pot of salted water to a boil. Fill a medium bowl with ice water. Add the collard greens to the boiling water and cook dinner till deep inexperienced and tender, 2–3 minutes. Utilizing a spider, switch to the ice water till cool, then drain, squeeze out any further water, and chop finely.
Step 5
To a big bowl, add half of the peas and mash them with a potato masher or picket spoon till principally clean. Stir within the rice, collards, and remaining peas to mix. The batter ought to be barely sticky and maintain collectively. Regulate with among the reserved cooking liquid if too dry. Put aside to chill for quarter-hour.
Step 6
Utilizing three separate shallow bowls, add the flour to 1, the overwhelmed egg to the second, and the panko to the third. Utilizing a 2-tablespoon cookie scoop, portion the batter and, with flippantly oiled fingers, gently form into rounds. Working with one by one, dredge every fritter within the flour, dip within the egg, and coat evenly with the panko. Switch to a parchment-lined baking sheet and freeze till chilled, about half-hour.
Step 7
To a big deep skillet fitted with a deep-fry thermometer, add the vegetable oil and switch the warmth to medium-high. When the temperature reaches 350°F, working in batches, fry the fritters, stirring gently midway by way of, till golden brown throughout, 7–8 minutes complete. Take away to a wire rack and sprinkle with a pinch of salt. Deliver the oil again to temperature between batches.
Step 8
Serve the fritters scorching with the tomato jam.
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Make the tomato jam: In a medium pot over medium warmth, add the oil and onion and cook dinner, stirring often, till softened, 5–7 minutes. Add the garlic and cook dinner, stirring, till aromatic, 1–2 minutes extra. Stir within the chopped tomatoes with reserved juices, sugar, vinegar, and paprika and convey to a boil. Flip the warmth to low and simmer, stirring often, till the tomatoes have damaged down and the combination is deep purple and thickened to a jam-like consistency, 45–60 minutes. Season to style with salt and extra vinegar or sugar if wanted. Permit to chill to room temperature, then switch to a serving bowl and put aside.
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Make the fritters: To a medium pot over medium-high warmth, add the onion and olive oil and cook dinner, stirring often, till translucent, about 3 minutes. Stir within the curry powder and cook dinner till aromatic, about 1 minute extra. Add the vegetable inventory and peas and convey to a boil. Flip the warmth to low and simmer till the peas are absolutely tender, 35–40 minutes. Reserve ¼ cup of the cooking liquid, then drain. Put aside.
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In the meantime, rinse the rice beneath chilly water as soon as. To a second medium pot, add the rice, ½ teaspoon of salt, and a couple of cups of water and convey to a boil. Flip the warmth to low, cowl, and simmer till the rice is tender, about 20 minutes. Put aside.
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Deliver a medium pot of salted water to a boil. Fill a medium bowl with ice water. Add the collard greens to the boiling water and cook dinner till deep inexperienced and tender, 2–3 minutes. Utilizing a spider, switch to the ice water till cool, then drain, squeeze out any further water, and chop finely.
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To a big bowl, add half of the peas and mash them with a potato masher or picket spoon till principally clean. Stir within the rice, collards, and remaining peas to mix. The batter ought to be barely sticky and maintain collectively. Regulate with among the reserved cooking liquid if too dry. Put aside to chill for quarter-hour.
-
Utilizing three separate shallow bowls, add the flour to 1, the overwhelmed egg to the second, and the panko to the third. Utilizing a 2-tablespoon cookie scoop, portion the batter and, with flippantly oiled fingers, gently form into rounds. Working with one by one, dredge every fritter within the flour, dip within the egg, and coat evenly with the panko. Switch to a parchment-lined baking sheet and freeze till chilled, about half-hour.
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To a big deep skillet fitted with a deep-fry thermometer, add the vegetable oil and switch the warmth to medium-high. When the temperature reaches 350°F, working in batches, fry the fritters, stirring gently midway by way of, till golden brown throughout, 7–8 minutes complete. Take away to a wire rack and sprinkle with a pinch of salt. Deliver the oil again to temperature between batches.
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Serve the fritters scorching with the tomato jam.