Black-Eyed Pea Fritters

1. 1

   Rinse and dry the peas and then place them in a food processor with the garlic, salt, pepper, and chiles.

2. 2

   Process until the mixture is well combined and then pulse until the mixture becomes fluffy.

3. 3

   Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350F on a deep-frying thermometer or a pinch of the batter sizzles, but not violently.

4. 4

   Using a tablespoon, gently drop spoonfuls of the pea mixture into the oil and fry, turning once, until golden brown, about 5 minutes or a little more.

5. 5

   Work in batches, taking care not to crowd the fritters.

6. 6

   Drain on paper towels and serve with lime wedges.

7. 7

   Substitute dry green or yellow split peas or chickpeas for the black-eyed peas and add 1 small chopped onion, 1/2 teaspoon hot red pepper flakes, or to taste, 1 tablespoon peeled and minced fresh ginger, 1 teaspoon minced garlic, 1/2 cup chopped fresh cilantro leaves (some stems are okay), 1 teaspoon each ground coriander and cumin, and 1/2 teaspoon ground fenu-greek.

* Per serving · 4 servings · Values may vary.

No additional tips available.