Black-Eyed Pea Fritters
- Total Time: 8 hours 10 mins
- Yield: 20 fritters 1x
Description
Serve these fritters with an array of sauces for a untraditional appetizer at your next party.
Ingredients
- 1 cup (240 ml) dried black eyed peas
- 1 tsp baking soda
- 1 medium sized onion, finely chopped
- 1 fistful of mint, washed, finely chopped
- 1 tsp green chilli-garlic paste
- salt - to taste
- oil for frying
Instructions
- Wash couple of times and soak the black eyed peas overnight or at least 8-9 hours. Drain and rinse again.
- If you wish to remove their outer skins, immerse the peas in water and rub them gently between your palms. The skins will break away from the peas. Let peas sit until skins float to top of water. Slowly drain water from peas, allowing skins to drain with water; add more water if necessary, and repeat rubbing and draining process until all skins are removed from peas. I did this step just once and moved on to next step.
- In a blender, grind the peas into a coarse paste scraping down sides of blender if necessary. Don’t use any water while grinding. Transfer it into a bowl and add finely chopped onion, mint, salt and baking soda.
- Heat oil in a pan for deep frying. Make small lemon sized balls out of the batter (using hand or two spoons) and working in batches, drop them into hot oil and cook until golden brown, about 3 minutes.
- Transfer fried fritters on to paper towels to drain excess oil and Serve with ketchup, green chilli sauce or any other condiment.
- Prep Time: 8 hours
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 4 fritters
- Calories: 330
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Frequently Asked Questions
Why do the black-eyed peas need to soak for 8-9 hours before making the fritters?
The dried black-eyed peas must be soaked overnight or for at least 8-9 hours to soften them enough to grind into a coarse paste in the blender. The instructions say not to add any water while grinding — the soaked peas provide enough moisture on their own to form the batter that gets combined with onion, mint, baking soda, and green chilli-garlic paste.
Do I have to remove the outer skins from the peas?
No — the instructions describe the skin-removal process (rubbing peas in water to loosen the skins, then draining until they float away) but explicitly say the author only did this step once and moved on. The skins are edible and will simply be ground into the paste along with the peas.
What temperature oil and how long do the fritters fry?
Heat oil in a pan for deep frying — the recipe doesn’t specify an exact temperature but directs you to drop lemon-sized balls into hot oil and cook until golden brown, about 3 minutes per batch. Transfer to paper towels to drain excess oil before serving with ketchup or green chilli sauce. 
