Black-Eyed Pea Fritters (Printable)

Golden crispy fritters with mashed black-eyed peas, onions, and spices.

# What you need:

→ 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

# How to make it:

01 - In a large mixing bowl, mash the cooked black-eyed peas with a fork or potato masher until mostly smooth, leaving some texture for body.
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 well combined and 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 them into the hot oil, flattening slightly with the back of a spoon. Avoid overcrowding the pan to ensure even cooking.
05 - Fry for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Repeat the frying process with the remaining batter until all fritters are cooked. Serve warm with your preferred dipping sauce.

# Expert Advice:

01 -
  • They're ready in under 40 minutes and taste like you've been in the kitchen all day.
  • One batch makes enough to share, or to eat by yourself without any judgment.
02 -
  • If your oil isn't hot enough, the fritters will absorb oil and taste greasy—medium heat is the sweet spot, not high.
  • Don't skip draining your canned peas thoroughly; excess moisture is what turns your crispy fritters into soggy disappointments.
03 -
  • Add a pinch of cumin or a handful of chopped scallions to the batter if you want more personality without changing the basic recipe.
  • Use chickpea flour instead of wheat flour if you're cooking for someone who needs gluten-free, and your secret stays safe.
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