Best 5 Black Eyed Pea Fritters Recipes

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Crispy on the outside and tender on the inside, black-eyed pea fritters are a delectable treat that combines the goodness of black-eyed peas with a flavorful batter. Made from a mixture of black-eyed peas, flour, eggs, spices, and herbs, these fritters are a delightful appetizer, side dish, or even a main course when paired with a salad or soup. This recipe provides a step-by-step guide to creating these delicious fritters, along with variations such as vegan black-eyed pea fritters and baked black-eyed pea fritters for those seeking healthier options. Get ready to tantalize your taste buds with this culinary delight!

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BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium Vidalia onion, small dice (about 1 1/2 cups)
1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 tablespoons all-purpose flour
1 large egg
1 large green onion, green part chopped, plus more for garnish
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
Kosher salt and freshly ground black pepper
Onion Jam, recipe follows, for serving
1 1/2 teaspoons unsalted butter
2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
  • Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
  • Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
  • Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
  • Top with the onion jam and garnish with the green onions.
  • Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
  • Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses as a condiment are based on a recipe from his Vietnamese godfather. Accara are deliciously light and fairly addictive, and they make a great snack with drinks.

Provided by David Tanis

Categories     finger foods, project, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup dried black-eyed peas
2 tablespoons chopped white onion, plus sliced onion for garnish
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (optional)
Pinch of crushed red pepper (optional)
Vegetable oil, for frying
Fresh baguette or pita breads
Spicy pickled carrots, for serving (see recipe)
Lettuce leaves, for garnish
Sliced tomatoes, for garnish
Cilantro sprigs, for garnish

Steps:

  • Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
  • Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
  • Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
  • To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.

BLACK EYED PEA FRITTERS



Black Eyed Pea Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Oil, for deep frying
1 1/2 pounds black eyed peas, cooked (canned works equally as well)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 small to medium onion, minced
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Steps:

  • In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
  • Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH



Black-Eyed Pea Fritters with Hot Pepper Relish image

Categories     Bean     Pepper     Appetizer     Breakfast     Side     Fry     Cocktail Party     Vegetarian     Pea     Bell Pepper     Hot Pepper     Deep-Fry     Party     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 36 fritters

Number Of Ingredients 17

For fritters
1 cup dried black-eyed peas
1 medium onion, chopped
1/2 teaspoon minced fresh habanero chile, including seeds
1 large egg
1 teaspoon salt
3 to 4 tablespoons water
6 cups vegetable oil
For relish
4 red bell peppers (1 1/2 lb), chopped
1 medium onion, chopped
2 plum tomatoes, chopped
1 tablespoon minced fresh habanero chile, including seeds
1 1/2 teaspoons salt
1/4 cup peanut or vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Soak peas for fritters:
  • Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
  • Make relish:
  • Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
  • Make fritters:
  • Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
  • Fry fritters:
  • Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE



Black-Eyed Pea Fritters with Hot Pepper Sauce image

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.

Provided by Bryant Terry

Categories     Food Processor     Vegetable     Side     Vegetarian     Dinner     Lunch     Legume     Deep-Fry     Vegan     New Year's Day     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Juneteenth

Yield Yield: 4 to 6 servings

Number Of Ingredients 11

1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil

Steps:

  • • Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
  • • In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
  • • Preheat the oven to 200° F.
  • • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
  • • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
  • • Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
  • • Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
  • • Serve hot with Hot Pepper Sauce .

Tips:

  • Use fresh black-eyed peas. Fresh black-eyed peas have a sweeter flavor and are more tender than dried peas. If you're using dried peas, be sure to soak them overnight before cooking.
  • Don't overcook the peas. Overcooked peas will be mushy and lose their flavor. Cook the peas until they are just tender, about 10 minutes.
  • Use a variety of spices. Black-eyed peas have a mild flavor, so they can be paired with a variety of spices. Some popular spices for black-eyed pea fritters include cumin, coriander, paprika, and cayenne pepper.
  • Add some fresh herbs. Fresh herbs can add a bright, flavorful touch to black-eyed pea fritters. Some popular herbs for black-eyed pea fritters include cilantro, parsley, and thyme.
  • Serve with your favorite dipping sauce. Black-eyed pea fritters can be served with a variety of dipping sauces, such as ranch dressing, ketchup, or barbecue sauce.

Conclusion:

Black-eyed pea fritters are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. With their crispy exterior and tender, flavorful interior, black-eyed pea fritters are sure to be a hit with everyone who tries them.

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