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black eyed pea cakes on plate.
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5 from 2 votes

Black-Eyed Peas Fritters

Crispy, golden, and full of smoky, aromatic flavor, these Black-Eyed Pea Fritters are a simple, elevated appetizer or snack. Pan-fry or air-fry for the ultimate finger food!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Author: Jenné Claiborne

Equipment

Ingredients

  • 1 tbsp finely ground flaxseed
  • 1½ cups cooked black-eyed peas or 1, 15-ounce can, drained and rinsed
  • ¼ fine or medium-ground cornmeal
  • ¼ cup plus 2 tbsp panko bread crumbs
  • ½ cup minced yellow onion
  • 2 cloves garlic minced
  • 1 jalapeño pepper minced (remove the seeds for milder fritters)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp fine sea salt
  • 1 tsp apple cider vinegar
  • 2 tbsp bread crumbs
  • avocado oil for frying

Instructions

  • In a small bowl, stir together the flaxseed meal and 2 tablespoons of water. Set it aside to thicken for at least 3 minutes.
  • Place the black-eyed peas, cornmeal, ¼ cup panko breadcrumbs, onion, garlic, jalapeño, paprika, thyme, cumin, salt, and vinegar in a food processor. Scrape in the flaxseed meal mixture and pulse until combined. Don't overprocess the black-eyed peas; they should retain a little texture.
  • In a small bowl, stir together the remaining 2 tablespoons of panko and the bread crumbs.
  • Form the mixture into 8 small cakes about 2 inches wide. Make sure to pack the batter tightly so they hold together when cooked.
    Gently dip each side into the bread crumb mixture to coat and set them on a large plate.
  • Double-line another large plate with paper towels and keep it nearby. Continue with your preferred cooking method:

Pan-Frying

  • In a large cast-iron skillet or frying pan, heat about ¼ inch of oil to 350°F. To test the heat, stick a wooden spoon into the oil, and if tiny bubbles form around the spoon, or add a candy thermometer to the pot.
  • Working in batches if necessary, try the black-eyed pea cakes on each side for 4 to 5 minutes, until golden brown and crispy. Carefully remove them from the oil and place them on a wire rack to drain for a few minutes before serving hot.

Air-Frying

  • Preheat the air fryer to 375°F for 5 minutes, or according to your air fryer’s preheating instructions. Line the air fryer basket with a sheet of parchment paper sprayed with oil.
  • Place the cakes on the parchment, leaving at least 1 inch between them. Spritz the tops of the cakes with oil.
  • Air fry for 10 minutes, flipping halfway through (spraying the tops again) until golden and crispy.

Video

Notes

Storage Directions
  • Refrigerating: Allow fritters to cool completely to room temperature, then store in an airtight container in the fridge for up to 4 days. 
  • Freezing: Freeze fritters in a single layer on a baking sheet. Then transfer to a freezer-safe, airtight bag and freeze for up to 2 months. They can be reheated from frozen.
  • Reheating: Reheat in an air fryer at 375ºF for 4-5 minutes (or 5-7 minutes if frozen) or bake at 400ºF for 10 minutes (or 12-15 minutes if frozen) until crisp.
Recipe Pro-Tips
  • Don’t overblend the peas. Use the pulse setting to combine the fritter mixture in the food processor until just combined. Avoid overmixing the black-eyed peas, or they will become mushy; they should retain some of their texture. 
  • Adjust spice level. Remove the jalapeño seeds for mild fritters or leave them in for more heat. 
  • Chill the fritter mixture if it feels too soft. If your batter seems loose or sticky, chill it in the fridge for 10-15 minutes to firm it up. This makes it easier to shape the fritters.
  • Use uniform scoops. Scoop the batter with a 2-tablespoon cookie scoop for even-sized fritters that cook evenly and brown at the same rate.
  • Wet your hands for easy shaping. Molding the fritters with lightly damp hands prevents the mixture from sticking and helps create smooth, compact patties. 
  • Test the oil before pan-frying. Dip a wooden spoon into the oil in the pan. If tiny bubbles form around the spoon, it is hot enough to use. Or use a candy thermometer to ensure the pan is at 350°F. 
  • Spritz with oil before air frying. Spray the tops of the fritters with cooking oil before air frying to ensure even browning. 
  • Work in batches. Whether pan-frying or air frying, space the fritters about 1 inch apart to allow the oil or air adequate room to circulate and crisp them.
  • Drain fritters before serving. After you cook the fritters, place them on a wire rack (not paper towels) so the bottoms stay crisp and don’t steam.

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 433mg | Potassium: 160mg | Fiber: 4g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg