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Vegan Black Eyed Pea Fritters

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Vegan Black Eyed Pea Fritters by Chef Kai Chase

Vegan Black Eyed Pea Fritters w/ Spiced Warm Peach Chutney

Chef Kai Chase
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Ingredients
  

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

Instructions
 

Dipping Sauce

  • 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

  • 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.  
  • 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.  
  • Cover and refrigerate up to 1 hour.  
  • Using a small ice cream scooper or small spoon, scoop the mixture to form a ball and using your hands form into small balls.  
  • Roll the balls into the cornmeal and place on a parchment lined sheet pan.  You should end up with 24 small balls. 
  • 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.  
  • Fry the fritters in 2-3 batches, about 4 minutes per batch.  
  • 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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