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Three Black Eyed Pea Fritters are stacked on top of one another on a white square of paper, next to a blue bowl of Sofrito Dipping Sauce

Black Eyed Pea Fritters with Sofrito Dipping Sauce

Course: Appetizer, Entree
Cuisine: African American, North American, Soul Food
Keyword: black eyed peas, fritters, sofrito
Prep Time: 20 minutes
Cook Time: 45 minutes
soaking time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 32
Calories: 80kcal
Author: Marta Rivera
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.
Print Recipe

Equipment

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

Ingredients

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: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 101mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg