Recipe by Ashleigh Shanti of Benne on Eagle, Asheville, North Carolina
For the fritters
2 teaspoons coriander seeds
1 (12-ounce) can white hominy
1 cup black-eyed peas
1 jalapeño, chopped
1 tablespoon salt, plus more for finishing
2 eggs, separated
Rum mustard, for serving (recipe follows)
For the rum mustard
1 tablespoon palm oil
2 small yellow onions, sliced
1 teaspoon smoked paprika
2 tablespoons dark rum
1 cup yellow mustard
Make the fritters: In a small skillet over medium heat, toast coriander seeds, swirling pan continuously until fragrant, about 3 to 4 minutes. Using a spice grinder, grind toasted coriander seeds.
In a food processor, pulse hominy, black-eyed peas, jalapeño, coriander, salt, and egg yolks until combined. In a small bowl, whisk egg whites until they form soft peaks. Fold egg whites into hominy mixture.
In a deep-sided cast-iron skillet over medium heat, heat 1 inch oil to 350 degrees. Working in batches, scoop 2 tablespoons batter and lower into oil, making sure to not crowd the pan. Once golden brown on one side, about 2 to 3 minutes, flip and fry another 2 minutes. Remove from oil, season with salt immediately, and set aside on a cooling rack.
Make the rum mustard: Heat oil in a medium skillet over low-medium heat. Add onion and smoked paprika. Once onions have begun to caramelize, about 12 minutes, deglaze with rum, scraping any browned bits from bottom of pan. Reduce heat to low and allow mixture to reduce for 7 minutes. Transfer to a blender, add yellow mustard, and puree until smooth. Serve alongside akara fritters.