We always have a traditional East Texas New Year’s Day meal that includes Black Eye Peas, Greens (cabbage this year), ham, and cornbread. And we always have leftovers. I had both black eyes and purple hulls in the freezer, so I mixed them this year, simmering them until tender with some bacon, onion, red sweet pepper, and a jalapeno. The mix was tasty, but we had more leftover than we ate. I tried mashing the peas and making them into fritters and we gobbled them up! We like mideastern food like falafel and these were even better! If you choose to use canned peas, be sure to add some extra veggies and seasoning to the mix before mashing. This is messy, but oh, so worth the cleanup!
Black Eye Pea Fritters
about 4 cups drained, cooked peas, or equivalent in canned peas
2 tablespoons all-purpose flour
2 large eggs
4 large green onions, green part chopped, plus more for garnish
1/2 teaspoon garlic salt1 teaspoon your choice other seasoned salt, or more to taste
1 teaspoon your choice other seasoned salt, or more to taste
1/2 teaspoon cayenne pepper
1 cup shredded sharp cheddar
1 heaping cup fresh breadcrumbs
coconut oil for frying
Preheat oven to 350 degrees. Set out baking sheet coated with cooking spray
Heat 2 tablespoons of the coconut oil in an iron skillet over medium heat. Heat peas briefly in skillet, then mash with potato masher until about 2/3 of peas are mashed, leaving some whole.
Add the flour, egg, green onion, oregano, lemon zest, cayenne, and breadcrumbs to the pea mixture. Fold in the cheese. Add seasoning to taste with salt and pepper.
Place 1/2 cup breadcrumbs at a time in a shallow bowl. With table spoon scoop mixture and roll into balls, Press into flat 1/2-inch-thick discs and coat in breadcrumbs. Will make about 16 patties.
Wipe out the skillet. Heat additional coconut oil in batches, a few at a time, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.