Black Eyed Pea Fritters
Delicious and nutritious black-eyed pea fritters that are easy to make and customizable for any occasion.
Ingredients
Fritter Base
- 1 cup black-eyed peas, cooked and mashed Ensure they are well mashed for a uniform texture.
- ½ cup cornmeal Can be substituted with gluten-free cornmeal if needed.
- ¼ cup flour Use gluten-free flour to make it gluten-free.
- 1 medium onion, finely chopped Can substitute with leeks or shallots for different flavor.
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- to taste Salt and pepper Ensure to taste and adjust seasoning.
- as needed Oil for frying Use an oil with a high smoke point.
Instructions
Preparation
- Gather all your ingredients in one place, ensuring the black-eyed peas are cooked and mashed to a smooth consistency.
- Finely chop the onion and mince the garlic.
Cooking
- In a large mixing bowl, combine the mashed black-eyed peas with cornmeal, flour, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Stir until well combined.
- Heat enough oil to cover the bottom of a frying pan over medium heat until it shimmers.
- Scoop out portions of the mixture and gently place them into the hot oil, flattening each spoonful to form fritters. Fry in batches to avoid overcrowding.
- Fry the fritters for about 3-4 minutes on one side until golden brown, then flip and fry for an additional 3-4 minutes.
- Remove the fritters from the oil using a slotted spatula and drain on paper towels.
Serving
- Serve the Black Eyed Pea Fritters hot, pairing them with your favorite dipping sauce.
Notes
To store, let cool completely and place in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer. Reheat in an oven at 350°F for 10-15 minutes to maintain crispness.