Black-Eyed Pea Fritters (Printer View)

Crispy golden fritters with mashed black-eyed peas, onions, and spices. Perfect as a snack or appetizer.

# Components:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained

→ Vegetables & Aromatics

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley or cilantro, chopped

→ Binders

05 - 2 large eggs
06 - 3/4 cup all-purpose flour

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper

→ For Frying

11 - Vegetable oil for frying

# Method:

01 - In a large mixing bowl, mash the cooked black-eyed peas with a fork or potato masher until mostly smooth while retaining some texture.
02 - Add the chopped onion, garlic, parsley or cilantro, eggs, flour, salt, black pepper, smoked paprika, and cayenne pepper to the mashed peas. Mix thoroughly until a thick batter forms.
03 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering.
04 - Scoop heaping tablespoons of batter and gently drop into hot oil, flattening slightly with the back of a spoon. Avoid overcrowding the pan. Fry for 2 to 3 minutes per side until golden brown and crispy.
05 - Transfer cooked fritters to a paper towel-lined plate to remove excess oil. Repeat with remaining batter. Serve warm with preferred dipping sauce.

# Expert Advice:

01 -
  • They're ready faster than you'd think, making them perfect for unexpected guests or sudden snack cravings.
  • The contrast between the crispy outside and creamy bean center is genuinely addictive.
  • You can customize the spice level and herbs to match whatever mood you're in that day.
02 -
  • The oil temperature is everything—if your fritters look pale and soggy after frying, your oil wasn't hot enough, and there's no fixing that batch except learning for the next one.
  • Leaving some texture in the mashed peas changes everything, creating pockets of creamy bean inside rather than a uniform paste that becomes heavy.
03 -
  • Make your batter while the oil heats, then fry immediately—fritters made from fresh batter have a completely different texture than those sitting around waiting.
  • If you're cooking for a crowd, you can prepare the batter an hour or two ahead and refrigerate it, then fry everything just before serving so nobody's standing around eating cold fritters.
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