Relish
2 yellow bell peppers, cut into quarters and seeded
1 small yellow onion
½ cup water
½ cup plus 2 tablespoons distilled white vinegar, divided
3 tablespoons sugar
¼ teaspoon salt
¼ teaspoon red pepper flakes
Teff balls
3⁄4 cup whole-grain, finely ground, yellow cornmeal
3⁄4 cup whole wheat pastry flour
¼ cup brown teff
¼ cup old-fashioned rolled oats (do not use quick-cooking or steel-cut)
1½ tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon salt
3⁄4 pound pasteurized crabmeat, picked over to remove bits of shell and cartilage
¼ cup milk (whole, 2%, 1%, or fat-free)
1 large egg plus 1 large egg white
2 tablespoons unsalted butter, melted and cooled
Peanut oil, for frying
1. To make the yellow pepper relish: Bring a large tea kettle of water to a boil over high heat. Shred the bell peppers and onion with the large holes of box grater or in a food processor fitted with shredding blade. Place in a large bowl, cover with the boiling water to a depth of 1 inch, and set aside for 5 minutes. Drain in a colander set in the sink.
2. Place the peppers and onion in a medium saucepan. Stir in the ½ cup cool water and ½ cup of the vinegar and bring to simmer over high heat. Remove from heat, cover, and let stand for 10 minutes. Drain in a colander set in the sink.
3. Return the peppers and onion to the saucepan. Stir in the remaining 2 tablespoons vinegar, the sugar, salt, and red pepper flakes. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 10 minutes, or until thickened like marmalade, stirring often. Set aside.
4. To make the teff balls: Mix the cornmeal, whole wheat pastry flour, teff, oats, sugar, baking powder, thyme, marjoram, onion powder, cayenne, and salt in a large bowl. Stir in the crabmeat, milk, whole egg, egg white, and melted butter to form a stiff but also sticky dough.
5. Pour enough oil into a large Dutch oven, a large high-sided skillet, or a large sauté pan so that it is about 2 inches deep in the pan. Clip a deep-frying thermometer to the inside of the pan and heat the oil over medium-high heat until between 325°F and 350°F.
6. Scoop up the dough in rounded, heaping tablespoonfuls. Slip these into the hot oil. Adjust the burner temperature so that the oil’s heat remains fairly constant. Fry until browned and crisp, turning occasionally, 4 to 5 minutes. Transfer to a rack with paper towels under it to drain. Continue making more of the balls in batches. Serve with the relish as a condiment.
SERVES 4
Active time: 45 minutes
Total time: 1 hour 20 minutes
Make ahead: The yellow pepper relish can be made in advance, covered, and stored in the refrigerator for up to 1 week.
TESTERS’ NOTES