Black-Eyed Pea Fritters
Appetizer, Main Course
Black Eyed Peas, Fritters, Soul Food
yellow onion diced
(about ¾ cup)
red bell pepper
(2 tbsp flaxseed meal + 4 tbsp water)
15 oz. black-eyed peas
rinsed and drained
(omit or lessen if sensitive to spicy foods)
enough oil for shallow frying
green onion for garnish
unsweetened almond milk
In a sauce pan, sauté diced onion, minced garlic and diced red pepper in 1-2 tsp of olive oil (or water) over a medium-low heat. Lightly season with salt and pepper.
Combine flaxseed meal and water to make flax egg. Place in the fridge to thicken.
While the peppers, onion and garlic are cooking, drain and rinse the black-eyed peas, then add them to a food processor and pulse until mostly ground (okay for a few whole beans to be left).
Continue cooking peppers, onion and garlic until fragrant and onions are translucent. Remove from heat when done.
In a medium-sized mixing bowl, combine all of the fritter ingredients (including the flax eggs in the fridge) by mixing them together.
Place the bowl in the freezer and let rest for 15 minutes.
After about 10 minutes, begin heating a cast-iron skillet on the stove over medium heat. Fill with enough oil for shallow frying.
Remove the mixture from the fridge and form patties using a 1/4 measuring cup. Press patties firmly together using the palms of your hands.
Place patties in heated pan and cook on each side for 4 minutes or until golden brown. Once finished cooking transfer to a plate lined with paper towels to absorb excess grease.
Enjoy as is or top with a dollop of homemade ranch. Garnish with green onion.
This recipe can also be made using an air fryer. Set to 380 degrees for 15 minutes, flipping halfway through.