This Black-Eyed Peas Fritters with Hot Pepper Sauce recipe is a twist on an ancient favorite created by Chef Bryant Terry. All the ingredients are nutritious, and the hot pepper sauce makes it spicey! These fritters could quickly become a New Year’s Day favorite dish.


1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed

½ medium onion, diced

½ cup raw peanuts

1 teaspoon minced thyme

¼ teaspoon cayenne

1 tablespoon apple cider vinegar

¼ cup plus 2 tablespoons water

1 teaspoon coarse sea salt

½ cup finely chopped green bell pepper

1 tablespoon cornmeal

5 cups coconut oil

Hot pepper sauce



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-sized 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. Adjust the temperature to ensure the fritters do not cook too quickly if necessary.

Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place them in the oven to keep warm.

Serve hot with Hot Pepper Sauce.




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