Recipe courtesy of Cheryl Smith

Black-Eye Pea Fritter

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  • Level: Easy
  • Total: 57 min
  • Prep: 35 min
  • Inactive: 12 min
  • Cook: 10 min
  • Yield: 40 fritters
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1 pound dried black-eye peas, picked through and rinsed

1 medium onion, minced

6 garlic cloves, minced

6 scallions, chopped

1/2 cup chopped parsley

1 teaspoon ground allspice

1/2 teaspoon cayenne powder

1 to 2 teaspoons kosher salt

Freshly ground black pepper

Vegetable oil, for frying

Cilantro Yogurt Sauce, for dipping, recipe follows

Cilantro Yogurt Sauce:

1 cup plain yogurt

1/2 cup chopped cilantro

1 cup grated and squeezed cucumber

1 garlic clove, minced

2 tablespoons lime juice

1 teaspoon sugar




  1. In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins.
  2. In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.
  3. In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour.
  4. Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags.
  5. Serve with Cilantro Yogurt Sauce.

Cilantro Yogurt Sauce:

Yield: 2 cups
  1. Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve.