These light and crispy black-eyed pea fritters are an easy vegan appetizer or snack. Made with cornmeal for a gluten-free crunch, you’ll love these anytime!

Black-eyed pea fritters are crispy outside and creamy inside and made for snacking! These are a modified and shortcut version of akara – West African black-eyed pea fritters. Making actual akara can take a bit more work.

To make akara, traditionally, you’d soak dry black-eyed peas and remove the skins. Then blend with peppers and deep fry and serve with a rich hot pepper sauce.

This recipe is decidedly easier and uses cooked black-eyed peas to make the process super quick.

How to make black-eyed pea fritters

To make black-eyed pea fritters, you only need a few ingredients: firm cooked black eyed-peas, minced onion and chile peppers, fresh thyme, and cornmeal.

The cornmeal is essential. It keeps the fritters nice and light and provides a nice crisp texture. Using cornmeal instead of flour also makes these a gluten-free appetizer.

These fritters are pan-fried. For this, it will take no more 2-3 tablespoons at a time – just enough for the fritters to get a crisp outside while staying soft inside.

Once the black-eyed peas are cooked and cooled, mash all ingredients together and roll into patties. The patties should be about the same size for even cooking.

Tips for making the best fritters

Mince the onions and peppers well. Leaving pieces too large can cause the fritters to fall apart. And also, no one wants to bite into a big piece of hot pepper or onion. *If you have a small food processor, use it to mince the onions.*
Use a high heat oil. Avocado and peanut oils work well and can withstand the heat. The fritters will absorb the oil as they brown.
Pan-fry the fritters in batches. Too many at once will crowd and cool the pan. The patties will soak up the oil and the fritters will greasy and less crisp.
Season the fritters well. Do a little taste once the first fritters are cool enough to try. If needed, add a sprinkle of salt and decide how much hot pepper sauce you want on top. I found the one pepper to be plenty spicy and could pair them up with a cool sauce like a remoulade.

What’s the best pepper to use?

I used a hot pepper from the supermarket. If you have access to a habanero pepper, that would work great. The one I used was a little longer than my index finger. I kept the seeds and ribs so it added just enough heat to the recipe.

Can I use canned black-eyed peas?

This recipe uses cooked black-eyed peas. I simply cooked them with some onion, garlic, and salt for seasoning. I did not try this recipe with canned beans.

I think canned or cooked frozen black-eyed peas will work.

Whether using leftover black eyed peas, canned peas or cooked frozen ones, just be sure to drain them well.

Can these fritters be frozen?

Yes. To freeze, cook as directed and let the fritters cool completely. Freeze flat on a baking sheet in a single layer until solid.

Transfer to a freezer bag. Properly sealed the fritters will keep at least 3 months. Defrost before heating in a skillet or in the oven.

Black History Month Virtual Potluck!

This month, I’m sharing recipes featuring foods from throughout the African diaspora. And I’m kicking it off with my recipe in the Black History Month Virtual Potluck.

This year all of the recipes are vegan or vegetarian and feature an ingredient from African cuisine or throughout the diaspora – so that’s the traditional foods of the American South, Caribbean, Latin America, South America, and throughout Africa – wherever we may be in the world.

Be sure to check out the recipes from the other bloggers in this Food52 article featuring 29 Vegetarian Recipes from Black Food Bloggers for some delicious eats starting with my recipe below.

For more recipes featuring recipes using heritage African heritage foods, try my Spicy Sweet Potato Peanut Soup, Roasted Black-Eyed Peas, and Honey Cider Collard Greens.