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.
Black-Eyed Pea Fritters
Ingredients
- 2 cups cooked black-eyed peas, drained
- ½ cup whole cornmeal
- ¼ cup minced sweet or yellow onion (about ¼ a large onion)
- 2 cloves garlic, grated
- 1 tablespoon chopped fresh thyme
- 1 medium-sized hot pepper, minced
- ½ teaspoon coarse salt
- avocado, peanut or coconut oil for frying
Instructions
- Mix the batter: Combine the black-eyed peas, cornmeal, onion, hot pepper, thyme, garlic and salt in a large mixing bowl. Mash all ingredients together until a dense paste forms.
- Form the patties: Score the paste into four equal parts in the bowl. Roll and shape 3 patties from each part. Pan-fry right away or place on a covered sheet pan in the refrigerator for up to one day.
- Pan-fry the fritters: Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the fritters in batches cooking 3-4 minutes per side, flipping only once, until golden brown.Drain the fritters on a paper towel-lined plate. Add a sprinkle of salt if needed. (I did not find it necessary.) Enjoy warm with or without hot sauce.
Notes
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.
- 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.
Megan
Can these be frozen? What’s the best method? I’d prefer to make a big batch since I’ll make a pot of peas. Thanks!
Marisa
Great question! 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. Defrost before reheating in a skillet.
Dawn
Hi Marisa, can you make these fritters with almond flour or other gluten free flour instead of the cornmeal. I haven’t tried them yet but they sound delicious.
Marisa
Hi Dawn, Blanched almond flour should work fine. I haven’t tried them with standard gluten-free flour but I think the all-purpose GF flour would work. Keep your eye on the moisture content when you roll them to make sure they stay together. I wouldn’t make them with coconut flour or tapioca starch alone though.
Denise
Im trying to find more history on this. Like did this recipe make it through the slave trade or in the geechee/gullah community. So hard to find info on it.
Marisa
That’s a great question. From my research, it’s common throughout West Africa today as street food, called akara. The original akara recipe (which is native to Nigeria I think) is very different than what I’ve done here. It involves soaking and blending the peas and deep-frying. I grew up in the south. I’m very familiar with Gullah/Geechee culture and can’t say that it’s a popular recipe on this side – though black-eyed peas cooked in many other ways certainly are common.
Linda Kilbride
Thank you for the wonderful recipe. I’ve posted your link in my group so that others can enjoy it also.
Marisa
Linda, Thank you so much! This is one of my favorite recipes and I’m so glad you like it enough to share the link with your group! I really appreciate it.
Gloria J Reese
I made this dish flavor was great but they fell apart. I did not mix (as you suggested) large pieces. My batter was just dry!
Marisa
Hmmm. Sorry to hear they fell apart. Do you mean you chopped the onions and peppers really small? Did the patties hold together before adding to the pan? Maybe your black eyed peas were a little drier/had less moisture?
Carolyn
Hi Marisa, I would like to know if you can bake these in the oven and if so at what temperature and for how long. Thank you
Marisa
Hi Carolyn,
I have not baked them so I don’t know how they will turn out. But if I were to try it, I’d do 400F for about 20 minutes. You will need to brush or spray the baking sheet with oil before baking but just know that they won’t be as crisp as the original recipe. Let us know if you try baking!
Kelly
Yours look amazing-I’m curious how firm or soft do you cook the beans-I couldn’t get mine to hold together so I had to add an egg. But I love them and so full of flavor
Marisa
Great question. And so glad you enjoyed the flavor!
I’d say mine were a tad softer than canned peas would be. My family doesn’t like super soft black eyed peas so definitely on the firmer side – which would absolutely impact the moisture content and ability for these to stay together.
To that point, it’s important that the peas are well-drained as you can see in the first mixing bowl picture. Hope you get to try them again.
Ramona
These were amazing! I’ve become such a fan of black-eyed peas and this recipe really showcased them. The recipe was so easy to follow and quick. I served mine with hot sauce and a cilantro lime dip I had in the fridge. Thanks for the great recipe. So grateful for the Black History Month Virtual Potluck.
Tracy Dixon
I don’t have cornmeal but I do have the vegetarian jiffy mix. Will that work?
Marisa
I wouldn’t. I think the mix has more flour than cornmeal. I’m not sure how or if that will work. You might need to adjust the amount and the mix will change the flavor of the fritters.
Susan
Marisa, what type of sauce do you recommend? Thank you~
Marisa
Hi Susan! I usually eat these plain or with a few dashes of hot or chili sauce. But you could also use leftover marinara sauce or similar. I think that would be a delicious addition.
Yummy!
Hi Marisa, I love this recipe’s ideas so, so much – thanks for posting it. A few questions – have you subbed the cornmeal with millet by any chance? Guessing it might be the native grain used anyway but don’t know for sure, and I can have millet (and I have millet :)). Millet def doesn’t bind like cornmeal does, though, and I’m off corn and gluten for a while so wondering if you know if adding flax “egg” or xanthan gum could help me on the binding situation. Also, my employer is working on a hybrid live/virtual potluck for BHM and something more than a month (because #sigh #duh!). Wonder if we could chat, as we did not know this was a movement already (because #sigh) and it would be way better for us to align to what you and your colleagues are already doing. I’ll try to find you on social to check about it. Thanks again for the recipe. Been a while since I was working African diasporic cuisines and it’s great to see frame moving toward centering this as primary origin story of “American” food. More of that!
Marisa
Thanks for the note! I haven’t tried either of those substitutions so can’t say whether they’d work. If you try millet, maybe grind it first.
Ecogirl
These were terrific! Thank you!
Cheryl
These turned out great! I tweaked the recipe to go a bit rogue. I coarsely crushed some pretzels and mashed the patties into the pretzels on one side only. Talk about crunch! A hit with the carnivores in my house!
Mattea
Great recipe! Seriously, so delicious. Next time I’m going to try them in the air fryer.
Sharon Kimbrough
Can this be fried with Pam or baked
Marisa Moore
Yes. With an oil spray they will take a bit longer to cook in a skillet and won’t be as crispy. If you bake them, lightly spray the pan and tops or the patties with oil to help with browning. I haven’t tested that method so can’t say how long to bake them.