Southern-Fried Recipe Worth Trying!

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The chef at Felicia Suzanne's shows us how to make her Hoppin' John Fritters. They're full of flavor and easy to put together!


1c cooked risotto
1c cooked black-eyed peas
1c mozzarella cheese
1c parmesan cheese
1/2c green onions
1/4c cooked tasso ham
freshly ground black pepper
hot sauce
1 cup all purpose flour
2 eggs, beaten with 2 tbsp water
1 cup finely dried bread crumbs
2 cups vegetable oil

Mix risotto, black-eyed peas, mozzarella cheese, parmesan cheese, green onions, and tasso ham in a large bowl until incorporated. Season with salt, pepper, and hot sauce to taste. Take a heaping teaspoon and form into 1oz ball. Season the flour, egg wash, and bread crumbs separately with salt and pepper. Dredge the balls in the flour, coating completely. Dip each ball in the egg wash, letting the excess drip off. Dredge the balls in the bread crumbs, coating completely. Heat the oil in a large frying pan; Lightly press each ball into a cake in the frying pan. Fry in two batches until golden brown, about 2 minutes each side. Remove and place on parchment paper on a cookie sheet. Keep warm in the oven until ready to serve.
Serve with your favorite creamy dressing such as remoulade or ranch and Flo’s Chow Chow (available for purchase at

Makes 24 Hoppin’ Johns

Recipe courtesy of Felicia Willett, 2012

Benefits Youth Villages
Sunday, February 24
11 a.m. - 2 p.m.

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