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Black eyed pea fritters


Rate this recipe 3.8/5 (9 Votes)


  • 8 oz black eyed peas
  • 1 onion cut in half
  • a seeded red pepper
  • 2/3 cups water salt,
  • frying oil


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Budget Friendly


Step 1

- The night before, soak beans in water. - The same day, drain them and roll them vigorously in the palms of your hands to remove the skin.
- Put the beans in the bowl, cover with water, the skin will rise to the surface. Remove the skins floating and let them soak for another 2 hours.
- Put beans in a mortar or (blender) with onion, pepper and salt. Mash, adding water gradually until dough is thick. Pour into a bowl and mix.

Step 2

- Heat oil in large skillet and fry spoonfuls of the mixture for 3-5 minutes until the fritters are golden.
- Serve as an accompaniment or as an appetizer with friends with a spicy tomato dipping sauce.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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