Black-Eyed Pea Fritters
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; see the variation.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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 not violently. Using a tablespoon, gently drop spoonfuls of the pea mixture into the oil and fry, turning once, until golden brown, about 5 minutes or a little more. Work in batches, taking care not to crowd the fritters.
Step 3
Drain on paper towels and serve with lime wedges.
Phulouri: Split Pea or Chickpea Fritters (India)
Step 4
Substitute dry green or yellow split peas or chickpeas for the black-eyed peas and add 1 small chopped onion, 1/2 teaspoon hot red pepper flakes, or to taste, 1 tablespoon peeled and minced fresh ginger, 1 teaspoon minced garlic, 1/2 cup chopped fresh cilantro leaves (some stems are okay), 1 teaspoon each ground coriander and cumin, and 1/2 teaspoon ground fenu-greek.
