Black-Eyed Pea Fritters (Printable version)

Golden crispy fritters with black-eyed peas, onions, and aromatic spices. Perfect Southern-West African appetizer.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - In a large bowl, mash the cooked black-eyed peas with a fork or potato masher until mostly smooth, leaving some texture for substance.
02 - Add the chopped onion, garlic, parsley or cilantro, eggs, flour, salt, black pepper, smoked paprika, and cayenne pepper. Mix 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.
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. Serve warm with your preferred dipping sauce.

# Expert tips:

01 -
  • They come together in under 35 minutes, making them perfect for unexpected guests or a last-minute craving.
  • One batch feeds a crowd, and leftovers (if there are any) taste just as good cold the next day.
  • The texture contrast—crispy outside, tender inside—never gets old, no matter how many times you make them.
02 -
  • Oil temperature matters more than you think—too cool and they'll absorb oil and taste greasy; too hot and they'll brown before cooking through.
  • Resist the urge to flip too early or too often; give each side a solid minute before checking, and once you flip, leave it alone until golden.
03 -
  • Toast a pinch of cumin or add a few chopped scallions to the batter if you want to nudge the flavor in a more savory direction.
  • For a gluten-free version, swap the all-purpose flour for chickpea flour in equal measure and you'll actually end up with a slightly nuttier, more interesting fritter.
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