Black-Eyed Pea Fritters

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!

Course Appetizer

Cuisine African, American

Servings

Calories 126kcal

Author Marisa Moore

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.

Nutrition