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).