Hoppin' John Fritters Recipe

Name: Hoppin' John Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hoppin' John; 2 cups dried black-eyed peas; 6 cups chicken or vegetable stock; 1 celeriac, peeled and diced; 2 carrots, peeled and diced; 1 large onion, diced; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 bay leaf; salt and pepper; Hoppin' John Fritters; 2 cups cooked Hoppin' John; 1/2 cup oat flour or quick or whole oats ground in a food processor; 1 egg, lightly beaten; corn meal for dredging; canola oil for frying; 1 tablespoon pureed chipotle in adobo; 1/4 cup mayonnaise; 1 tablespoon apple cider vinegar

Servings: persons

Hoppin' John
2 cups dried black-eyed peas
6 cups chicken or vegetable stock
1 celeriac, peeled and diced
2 carrots, peeled and diced
1 large onion, diced
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 bay leaf
salt and pepper
Hoppin' John Fritters
2 cups cooked Hoppin' John
1/2 cup oat flour or quick or whole oats ground in a food processor
1 egg, lightly beaten
corn meal for dredging
canola oil for frying
1 tablespoon pureed chipotle in adobo
1/4 cup mayonnaise
1 tablespoon apple cider vinegar

1
In a large stock pot, saute the onions, celeriac, and carrots in olive oil. When softened add beans and stock to the pan, and bring to a boil. Reduce heat to a simmer, and cook for 45 - 50 minutes. Add liquid as necessary. Beans are done when tender. Remove from heat, and season with salt, pepper, and cider vinegar. Serve over rice.
2
Use a fine mesh strainer to strain excess liquid from the beans. Lightly mash the beans, and then stir oats and egg into the beans. If the mixture looks too soupy, add a few more tablespoons of oats. Spread about a half cup of cornmeal onto a plate. Set the plate and bean mixture next to the stove while the oil heats.
3
Heat a 1/2 inch of oil, in a cast iron pan for frying. When the oil is shimmering, drop about a 1/4 cup of the bean mixture onto the cornmeal. Carefully flip and transfer to the skillet. Fry about 3 fritters at a time, being careful not to overcrowd the pan. Drain on rack or paper towels.
4
Whisk together the mayonnaise, apple cider vinegar, and chipotle in a small bowl. Taste and adjust chipotle or vinegar if necessary. Serve each fritter topped with a dollop of the aioli.

983

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Hoppin' John, 2 cups dried black-eyed peas, 6 cups chicken or vegetable stock, 1 celeriac, peeled and diced, and more.

Yes, Hoppin' John Fritters falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hoppin' John Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions