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Vegan Black Eyed Pea Fritters

Vegan Black Eyed Pea Fritters w/ Spiced Warm Peach Chutney

Vegan Black Eyed Pea Fritters

  • 2 cans Black eyed peas (drained)
  • 1/4 cup Red Peppers (Finely Chopped)
  • 1/4 cup Green Peppers (Finely Chopped)
  • 1 cup Chopped Scallion
  • 1/4 cup White Onion (Finely Chopped)
  • 1/4 cup Roasted Corn Kernels
  • 2 Tb EVO
  • 2 Tb Creole Seasoning
  • 2 tsp Thyme (dried)
  • 1/4 tsp Black Pepper
  • 2 cups Cornmeal

Dipping Sauce

  • 1 cup Peach Preserves or Peach Chutney
  • 2 tsp Sambal Oelek

Dipping Sauce

  1. In a small sauce pot add the peach preserves or peach chutney and the sambal oelek.  Stir until warmed but not boiling over. 

Vegan Black Eyed Pea Fritters

  1. Add both cans of Black eyed peas into a food processor and pulse to blend coarsely.  Don’t completely purée.  You want some peas mashed and the others semi-whole.  

  2. Add to a large mixing bowl and add the EVO, peppers, scallion, white onion, roasted corn, Creole seasoning, thyme and black pepper.  Mix with a wooden spoon to incorporate all the ingredients.  

  3. Cover and refrigerate up to 1 hour.  

  4. Using a small ice cream scooper or small spoon, scoop the mixture to form a ball and using your hands form into small balls.  

  5. Roll the balls into the cornmeal and place on a parchment lined sheet pan.  You should end up with 24 small balls. 

  6. Add the fry oil to a deep skillet or cast iron skillet.  Once the oil reaches 375 degrees you can begin dropping the balls into the hot oil.  

  7. Fry the fritters in 2-3 batches, about 4 minutes per batch.  

  8. Remove to drain on a paper towel lined baking sheet.  Season lightly with salt and serve with the warmed spiced peach chutney and lemon wedges (optional).

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