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Black-Eyed Pea Fritters with Spicy Tomato Sauce

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Black-eyed peas are a staple ingredient in West African cuisine and has not lost its roots in Southern Cooking, this recipe is a homage to the accara (black eye pea fritters) with my New Orleans twist. I also decided to make a spicy tomato sauce which is called kanni. I decided to use scotch bonnets for their sweet heat that I know would pair well with the acidic tomatoes. I also added lime juice to help tame the heat level.

Black Eye Pea Fritters
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Black Eyed Pea Fritters Cooking tips:

Lately in grocery stores, I’ve pre-soaked black eye peas, that are fresh and ready for cooking, I used them for this recipe. When you place the fritters in the frying oil, scoop the fritter out in the oil, do not drop them in the hot oil; you can cause serious injury.

Can you make ahead?

Freezer: After the fritters cool, place in a freezer storage bag. Keep in freezer for 3 months max. Tomato sauce can be kept in an airtight container for 3 months max.

Fridge: After the fritters cool, place in a freezer storage bag. Keep in fridge for 7 days max. Tomato sauce can be kept in an airtight container for 14 days max.

Reheating: Fritters: Pop in a 350-degree oven for 10-15 minutes.

Tomato Sauce: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.

Black Eye Pea Fritters

Recipe Video:

Substitution Options:

You can use drained canned black eyed peas if you’re in a hurry.

You can use tomato sauce or diced tomatoes instead of using whole peeled tomatoes. If you cannot find scotch bonnet, you can use a scotch bonnet sauce. You can completely omit adding a spicy pepper if you’re not a fan of spicy foods.

If you’re a fan of heat but not scotch bonnet levels, you can use a jalapeno. If you cannot find fresh scotch bonnets, you can usually find some scotch bonnet pepper sauce from ethic grocery stores.

what to serve with Black Eyed Pea Fritters?

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Recipe:

Black Eye Pea Fritters

Black-Eyed Pea Fritters with Spicy Tomato Sauce

Kenneth Temple
Black-eyed peas are a staple ingredient in West African cuisine and have not lost their roots in Southern Cooking, this recipe is a homage to the accara (black eye pea fritters) with my New Orleans twist.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine African, Creole, Southern
Servings 12 persons
Calories 292 kcal

Equipment

  • Chef knife
  • Cutting board
  • Liquid measuring cup
  • Medium bowl
  • Dry measuring spoons
  • 4 quart pot

Ingredients
  

Black Eye Pea Fritters:

  • 24 oz. pre-soaked black eye peas
  • 6 cups water
  • 1 small onion chopped small
  • 1 bell pepper chopped small
  • 2 celery stalk chopped small
  • 4 garlic cloves chopped small
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 2 teaspoons cumin
  • 6 sprigs fresh thyme leaves only
  • 1 cup avocado oil
  • canola oil for frying

Spicy Tomato Sauce:

  • 4 tablespoons avocado oil
  • 28 oz. whole peeled tomatoes
  • 4 garlic cloves chopped fine
  • 1 scotch bonnet pepper chopped fine
  • juice of 1 lime
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup water
  • ¼ bunch cilantro chopped small

Instructions
 

  • In a large bowl add the black eye peas and water. Rub the black eye peas in between your hands to release any loose shells, shells will rise to the top, with a slotted spoon remove shells and drain black eye peas.
  • Add the black eye peas, onion, bell pepper, celery, garlic, kosher salt, black pepper, cayenne, cumin, and thyme leaves to a food processor, blitz on high for 1 minute. While the food processor is running slowly drizzle in 1 cup of avocado oil. Taste and adjust seasoning. Transfer to a bowl, cover with plastic wrap and place in the refrigerator for 20 minutes.
  • While fritters are in the refrigerator, turn on the heat to medium high in a 4-quart sauce pot add avocado oil, squeeze whole tomatoes with hands and add to the pot, cook for 2 minutes. Add the garlic and scotch bonnet, stir a few times, add the lime juice, kosher salt, black pepper, garlic powder and water. Bring to a boil, then reduce to low and simmer for 20 minutes, stirring occasionally. Add to a food blender and pulse 3-5 times, until sauce is smooth. Taste and adjust seasoning and stir in cilantro.
  • Preheat oven, turn on the heat to medium-high in a large skillet add the canola oil and bring to 375 degrees, remove fritter batter from the refrigerator. Using a cookie scoop or tablespoon, scoop fritters into oil and fry for 3 minutes, 1 minute and 30 seconds, each side or until golden brown. Transfer fritters to a paper towel lined baking sheet and keep warm in oven until finished frying remaining fritters.
  • Serve black eye pea fritters on a platter with spicy tomato sauce on the side.

Notes

Reheat fritters in a 350 degree oven for 15 minutes.

Nutrition

Calories: 292kcalCarbohydrates: 17gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 687mgPotassium: 345mgFiber: 5gSugar: 4gVitamin A: 236IUVitamin C: 18mgCalcium: 53mgIron: 3mg
Keyword black-eyed pea fritters, black-eyed peas, fritters, spicy tomato sauce, tomato sauce
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