Black Eyed Pea Fritters with Sofrito Dipping Sauce

Black Eyed Pea Fritters are a great appetizer option for your next gathering or to serve as a light lunch. This vegetarian snack is simple to make but is loaded with earthy, spiced flavor. The Sofrito Dipping Sauce might become your preferred condiment for all of your dipping needs.

What are Black Eyed Peas?

Black eyed peas are legumes that many people worldwide grow for consumption. Black eyed peas grow in pods on a vine and, when harvested, are green with a prominent black spot. Hence the name “black eye.” Once they dry out, the legume takes on an ivory color. Black eyed peas are high in nutritional value. They are excellent sources of fiber, calcium, and folate.

This bean is very common in the African-American culture/diet here in the States. Black eyed peas are eaten as a way to usher in wealth, especially on New Years Day. Many soul food recipes, like this Black Eyed Peas with Rice dish, are eaten as a main course. Here, too, these fritters can double as an entree. 

How do I prep the Black Eyed Peas for these Fritters?

Black eyed peas don’t require extensive soaking like many other dried beans. Instead, a 2-hour soak is sufficient for them to soften enough for cooking. You definitely need to sort through the peas, though. Remove any that are not whole, shriveled to hell, and of course, stone interlopers that may have found their way into the bag. 

After you sort them, rinse them under cold, running water. This just gets rid of dirt and factory ickiness. Drop the rinsed peas into a 4-quart dutch oven. Cover them with at least 4 inches of cold water and soak the peas for up to 2 hours. 

Can I use canned Black Eyed Peas?

After soaking, strain the peas and give them another rinse under cold, running water. 

Return the peas to the same dutch oven they were soaking in. Add baking soda to the pot. When you add baking soda to bean cooking water, the sodium ions created by the baking soda reduce the beans’ pectin. Pectin is a fiber found in fruits, veggies, and legumes. This breakdown of the pectin allows the beans to soften faster. As a result, the baking soda helps the black eyed peas cook to a soft state faster.

You can make these black eyed pea fritters with canned peas if you prefer. Just skip the sorting and soaking process. Also, since the canning process cooks the peas and therefore softens them, you can skip the cooking process that follows. The fritters will have a slightly mushier texture, and I don’t think canned peas taste as nuanced as dried, but they’re no compromise whatsoever. 

Add enough water to cover the black eyed peas one inch. Add two bay leaves to the pot as well. They add flavor to the peas but are optional. Bring this water up to a gentle simmer over medium-low. Once the water in the pot begins to simmer, cover the pot slightly. Leave the cover askew on top of the pot. Since the beans will create foam, leaving the cover on completely will cause the liquid to overflow. 

Simmer the black eyed peas for 30-35 minutes, or until they turn slightly purple in color and start to break apart. 

What are Black Eyed Pea Fritters?

Black eyed pea fritters are fried balls of mashed black eyed peas with a crisp exterior and fluffy interior. Think of them as fried pucks of earthy love. They are quite simple to make, even when using dried legumes. 

The great thing about these fritters is that they can go from small, bite-sized appetizers or snacks to entree-sized patties with minimal effort. 

What do I need to make the Black Eyed Pea Fritters?

Black eyed pea fritters are made with the peas you cooked earlier, onion, sofrito, garlic, ginger, jalapeño (optional), all-purpose flour, an egg, adobo, ground cumin, ground coriander, pepper, and baking powder. 

You also need a potato masher for mashing the legumes. Frying takes place in your favorite frying oil inside a skillet. 

How far ahead can I make the Black Eyed Pea Fritters paste?

The first thing you need to do is mash the black eyed peas. Add the onions, sofrito, garlic, ginger, jalapeño, adobo, cumin, coriander, and pepper to the pot with the black eyed peas. I add these before mashing to ensure I incorporate their flavor into the peas as early as possible. 

I use a potato masher to accomplish the actual mashing of the peas. You can do it with a fork or transfer them to a food processor. I prefer the potato masher because it allows me to control how smooth or chunky the final mash is. I like leaving some peas whole because it gives my fritters texture and interest. Mash them to your preference.

Can I freeze the paste after I mash it?

Add the all-purpose flour, baking powder, and beaten egg to the pot with the mashed peas. Stir these in to create a thick paste. I use a rubber spatula to stir these together since it gets in the crevices of the pot. 

Once you create your mash, you can fry the fritters. Or, you can scoop the mash and freeze them. To do so:

1. Use a #30 portion scoop (2 tablespoons) to scoop up balls of the mash. Drop the scoops of mash onto a silicone-mat set on a sheetpan. 
2. Place the sheetpan in the freezer and freeze the balls of mash until solid. Once frozen, transfer the balls to a freezer- storage bag and store them in the freezer for up to 6 months. 
3. To prepare the fritters, allow them to thaw for 30 minutes in the fridge before frying.

Can I turn these fritters into Black Eyed Pea Burgers?

Do you want to turn these into a patty for a veggie burger? Just scoop up half-cup mounds of the mash and press them between lightly oiled hands to form them into a patty shape. 

You can cook them on a medium-high griddle for 5 minutes on each side or pan-fry (or air-fry) them for 3 minutes per side over medium heat. Serve the patties on buns or wrapped in lettuce leaves. Don’t forget to slather the buns or leaves with the sofrito sauce below, too! 

How long do I fry the fritters?

To cook the black eyed pea fritters, heat 2-inches of vegetable oil in an 11 or 12-inch skillet over medium heat.

Once the oil in the pan begins to shimmer (or reaches 350°F (180°C)), use a #30 portion scoop (2 tablespoonfuls) to scoop up the mash. Level off the mash in the portion scoop and release the ball of mash into the oil in the pan. Be sure you’re as close as you’re comfortable getting to the oil before releasing the ball of mash. If you allow the mash to drop from anywhere higher than 1-inch, that oil will splatter, which could potentially burn you.

I use a flat wooden spatula to flatten the mounds when I finish releasing them into the oil. This helps the fritters fry evenly. 

Fry 4 or 5 fritters at a time for 2 1/2 minutes per side. Carefully flip the fritters over using two wooden spatulas or a set a tongs after the first 2 1/2 minutes of cooking. Finish the frying on the second side for another 2 1/2 minutes. Remove the fritters from the cooking oil and put them on a wire rack set over a sheetpan. This allows the oil to drain from the fritters without making their exteriors soggy. 

Continue frying the rest of the fritters this way.  

What do I need to make the Sofrito Dipping Sauce?

The Sofrito Dipping Sauce is so easy to make, I didn’t even need to do my standard ingredients shot. 

Stir together sofrito, mayonnaise, lime juice, adobo, granulated garlic powder, ground cumin, and pepper in a mixing bowl. Once combined and smooth, refrigerate the sauce for 20 minutes to allow the flavors to blend. 

How far ahead can I make the dipping sauce?

You can make the sofrito dipping sauce a week ahead. Just store it in a covered container in the fridge after mixing it. If you do make it ahead, be sure to give it a good stir before you serve it. This ensures the dip is smooth and no pools of liquid from the sofrito lurk beneath the surface. 

Once all of your fritters are fried, you can serve them right away.

What other dips go well with these fritters?

If you want to switch up the dipping sauce for these fritters, here are a few I recommend:

• This Roasted Poblano White Queso Dip cheesy flavor goes exceptionally well with the earthiness of the fritters. 
• Gochujang Mayo Dip from this Brussels Sprouts recipe adds a mild spice to the fritters. 
• Mayo-Ketchup from these Tostones is creamy and acidic.

You can also forgo dipping sauces altogether and enjoy the fritters on their own. 

Can I air fry Black Eyed Pea Fritters?

You can air-fry black eyed pea fritters in an air fryer. I own a Cuisinart Air Fryer, which I absolutely love.  I don’t say that about many appliances, but I love this one because it has a tray basket, not a bucket or a drawer. That means I can fry more things without having to shake them around or worry that they’ll be soggy in places.

1. Preheat your air fryer to 400°F (205°C). Spray the tray (or basket) with non-stick spray- I prefer olive oil spray- or line it with parchment paper. 
2. Scoop the black eyed pea fritters onto the tray and flatten them slightly with your fingers or a spatula. Spray the surface of the fritters with more cooking spray. 
3. Air fry the fritters for 2 minutes. Carefully flip the fritters using a spatula and air fry them for an additional 3 minutes.
4. Remove the fritters from the tray with a spatula and continue air-frying the remaining batch.

I think the air-fried black eyed pea fritters are delicious, but they’re not as crispy on the outside as those that are pan-fried. That said, if you’re on a low-fat diet, it’s a great cooking option. 

Can I freeze them after frying?

This recipe makes 32 black eyed pea fritters. Because I prepare these for us as a lunch option, we go through one batch in one meal. If you have smaller appetites, I recommend freezing the fritters. 

Allow them to cool completely and freeze them on a sheetpan lined with silicone baking mats. Once frozen, transfer them to a freezer storage bag and freeze the fritters for up to 3 months. To reheat, pop them in a 300°F (150°C) oven and reheat them for 15-20 minutes, or until warmed through. You can also heat them in a 375°F (190°C) air fryer for 3-4 minutes. Be sure to flip them midway through heating.

How do I serve them?

Serve the black eyed pea fritters as an appetizer course with the sofrito dipping sauce. You can also serve them as an entree for your lunch. I serve them this way at least twice a month. I just make a simple garden salad to go along with them. 

You can turn these into a sandwich- think falafel- and put them inside pitas. Drizzle the sofrito dipping sauce over the fritters in the pockets of the pita. For dinner, serve these with basmati rice and grilled veggies.

There’s really no limit to how you enjoy these black eyed pea fritters.

What other party food recipes do you have?

Just in case you plan to serve these at your next cocktail party, here are some more of my recipes you can pair these with. Not all of them are vegetarian like these Black Eyed Pea Fritters, but you can pick and choose which will suit you. 

• Roasted Shrimp Cocktail with Homemade Sauce

• Baked Brie with Caramelized Onion Topping

• Rellenos de Papa (Picadillo-Stuffed Potato Fritters)

Be sure to pin this Black Eyed Pea Fritters with Sofrito Dipping Sauce recipe to your appetizer boards for easy finding. If you make them, don’t forget to leave me a comment and review, and tag me on your social (@senseandedibility)!

Black Eyed Pea Fritters with Sofrito Dipping Sauce

Marta Rivera at Sense & Edibility

5 from 28 votes

These Black Eyed Peas crisp exterior and fluffy interior will have you craving them throughout the day. Be sure to serve them with the flavorful Sofrito Dipping Sauce.

Prep time includes a 2-hour soaking period if you're using dried black eyed peas.

Servings: 32

Print Pin Recipe SaveSaved!

Prep Time 20 minutes mins

Cook Time 45 minutes mins

soaking time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Equipment

• 11 or 12-inch skillet
• potato masher
• #30 portion scoop

Ingredients

  

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For the Sofrito Dipping Sauce (Make 20 Minutes Before Serving)

• 1 cup (240 grams) mayonnaise
• 1/4 cup (16 grams) sofrito
• 2 teaspoons (10 milliliters from 1 medium lime) lime juice
• 3/4 teaspoons granulated garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon adobo optional

For the Black Eyed Pea Fritters

• 1 pound (454 grams) black eyed peas sorted and rinsed
• 1 teaspoon (5 grams) baking soda
• 2 large bay leaves optional
• 1/2 cup (35 grams) white onion minced (from 1/4 small onion)
• 2 tablespoons sofrito optional
• 3 cloves (1 1/2 tablespoons) garlic minced
• 1 small jalapeño pepper deseeded and minced (optional)
• 1/2 -inch piece (about 1 tablespoon) ginger peeled and minced
• 1 1/2 teaspoons (8 grams) adobo or salt
• 1 teaspoon (2 grams) ground coriander
• 1 teaspoon (1 grams) ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup ( 35 grams) all-purpose flour
• 1/2 teaspoon (2 grams) baking powder
• 1 large egg beaten
• oil for frying

Instructions 

Prepare the Sofrito Dipping Sauce (May Be Done Up to 1 Week Ahead)

• Stir together sofrito, mayonnaise, lime juice, adobo, granulated garlic powder, ground cumin, and pepper in a mixing bowl.

  Once combined and smooth, refrigerate the sauce for 20 minutes to allow the flavors to blend. 

Soak the Black Eyed Peas

• Add the rinsed peas into a 4-quart dutch oven and cover them with at least 4 inches of cold water. Place the lid on the pot.

  Allow the peas to soak covered on the countertop for to 2 hours. 

Cook the Black Eyed Peas to Soften Them

• After soaking, strain the peas and give them another rinse under cold, running water. Return the peas to the same dutch oven they soaked in.

  Add baking soda and bay leaves to the pot. Next, add enough water to cover the black eyed peas 1 inch.
• Bring the water in the pot up to a gentle simmer over medium-low heat. Once the water in the pot begins to simmer, place the cover onto the pot slightly askew to allow the steam in the pot to vent.

  Simmer the black eyed peas for 30-35 minutes, or until they turn slightly purple in color and start to break apart. 

  Once done, strain the water from the peas and allow them to cool for 10 minutes.

Mash the Peas

• To the pot with the slightly cooled peas, add the onion, sofrito, garlic, jalapeño pepper, ginger, adobo, cumin, coriander, and pepper.

  Use a potato masher or sturdy fork to mash the peas, aromatics, and spices together. Leave a few of the peas whole to add texture to your fritters.
• Add the all-purpose flour, baking powder, and beaten egg to the pot with the mashed peas. Stir these in to create a smooth, well-mixed, thick paste. 

Fry the Black Eyed Pea Fritters

• Heat 2-inches of vegetable oil in an 11 or 12-inch skillet over medium heat.

  Once the oil in the pan begins to shimmer (or reaches 350°F (180°C)), use a #30 portion scoop (2 tablespoonfuls) to scoop up the mash.

  Level off the mash in the portion scoop and release the ball of mash into the oil in the pan. Flatten the mounds slightly after adding them to the oil to ensure the fritters fry evenly. 
• Fry 4 or 5 fritters at a time for 2 1/2 minutes per side.

  Carefully flip the fritters over using two wooden spatulas or a set a tongs after the first 2 1/2 minutes of cooking.

  Finish the frying on the second side for another 2 1/2 minutes.
• Remove the fritters from the cooking oil and put them on a wire rack set over a sheetpan.

  Continue frying the rest of the fritters this way.  

  Once all of your fritters are fried, you can serve them right away.

Notes

Swaps and Substitutions:

• Make these black eyed pea fritters with canned peas. Skip the sorting and soaking, and pre-cooking process and go straight to the mashing. The fritters will have a slightly mushier texture, and they won't taste as nuanced as dried.

Tips and Techniques:

• You can make the sofrito dipping sauce a week ahead and store it in covered container in the fridge after mixing it. Give it a stir before serving to ensure the dip is smooth. 
• Be sure you're as close as you're comfortable getting to the oil before releasing the ball of mash into the frying oil. If you allow the mash to drop from anywhere higher than 1-inch, that oil will splatter, which could potentially burn you.
• Draining the fried fritters on the rack over a sheetpan allows the oil to drain from the fritters without making their exteriors soggy. 
• Air-fried black eyed pea fritters are not as crispy on the outside as those that are pan-fried. But are great cooking option if you're on a low-fat diet. 
• Serve the black eyed pea fritters as an appetizer, an entree for lunch with a simple garden salad, inside pitas drizzled with the sofrito dipping sauce, or for dinner with basmati rice and grilled vegetables.

Freezer Instructions:

• To Freeze Raw Black Eyed Pea Mash:
  1. Use a #30 portion scoop (2 tablespoons) to scoop up balls of the mash.
  2. Drop the scoops of mash onto a silicone-mat set on a sheetpan. Place the sheetpan in the freezer and freeze the balls of mash until solid.
  3. Once frozen, transfer the balls to a freezer- storage bag and store them in the freezer for up to 6 months. 
  4. To prepare the fritters, allow them to thaw for 30 minutes in the fridge before frying.
• To Freeze Cooked Black Eyed Pea Fritters: 
  1. Allow the fritters to cool completely and freeze them on a sheetpan lined with silicone baking mats.
  2. Once frozen, transfer them to a freezer storage bag and freeze the fritters for up to 3 months.
  3. To reheat, pop them in a 300°F (150°C) oven and reheat them for 15-20 minutes, or until warmed through. You can also heat them in a 375°F (190°C) air fryer for 3-4 minutes. Be sure to flip them midway through heating.

Black Eyed Pea Patties (Burgers):

1. Scoop up 1/2-cup mounds of the mash and press them between lightly-oiled hands to form them into a patty shape.
2. Grill them on a medium-high lightly-oiled griddle for 5 minutes on each side or pan-fry (or air-fry) them for 3 minutes per side over medium heat.
3. Serve the patties on buns or wrapped in lettuce leaves with the sofrito sauce.

Air Fryer Black Eyed Pea Fritters:

1. Preheat your air fryer to 400°F (205°C). Spray the tray (or basket) with non-stick olive oil spray or line it with parchment paper.
2. Scoop the black eyed pea mash onto the tray and flatten each mound slightly with your fingers or a spatula. Spray the surface of the fritters with more cooking spray.
3. Air fry the fritters for 2 minutes.
4. Carefully flip the fritters using a spatula and air fry them for an additional 3 minutes.
5. Remove the fritters from the tray with a spatula and continue air-frying the remaining mash in the same way.

Nutrition

Calories: 80kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 101mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 23IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Course Appetizer, Entree

Cuisine African American, North American, Soul Food

Keyword black eyed peas, fritters, sofrito

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