Black-Eyed Pea Fritters

Name: Black-Eyed Pea Fritters
Prep time: 30 min
Total time: 30 min
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: 2 small fresh chiles, preferably habanero, or small dried chiles, stemmed and seeded, or ½ teaspoon Tabasco sauce, optional; 2 small fresh chiles, preferably habanero, or small dried chiles, stemmed and seeded, or ½ teaspoon Tabasco sauce, optional; 2 small fresh chiles, preferably habanero, or small dried chiles, stemmed and seeded, or ½ teaspoon Tabasco sauce, optional; 2 small fresh chiles, preferably habanero, or small dried chiles, stemmed and seeded, or ½ teaspoon Tabasco sauce, optional; 4 garlic cloves, peeled; 2 cups (about 1 pound) dried black-eyed peas, soaked overnight and drained; ½ teaspoon black pepper; 1 teaspoon salt; Corn, grapeseed, or other neutral oil for deep-frying; Corn, grapeseed, or other neutral oil for deep-frying; Corn, grapeseed, or other neutral oil for deep-frying; 1 lime, cut into wedges, for serving

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

These fritters, which you’ll also find in Texas and Florida, have their origins in the Caribbean—and, if you want to trace them further back, India.

Ingredients

2 cups (about 1 pound) dried black-eyed peas, soaked overnight and drained
4 garlic cloves, peeled

Americas
United States
Florida
Starter
Gluten-free
Vegan
Caribbean
Texas

Method

Rinse and dry the peas and then place them in a food processor with the garlic, salt, pepper, and chiles. Process until the mixture is well combined and then pulse until the mixture becomes fluffy.
Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F on a deep-frying thermometer or a pinch of the batter sizzles, but