Black Eyed Pea Fritters with Spicy Tomato Sauce
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 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.
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?
Black-Eyed Pea Fritters with Spicy Tomato Sauce
- Chef knife
- Cutting board
- Liquid measuring cup
- Medium bowl
- Dry measuring spoons
- 4 quart pot
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
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!