Black-Eyed Pea Fritters
Submitted by javc2000
Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.
YIELD
20 servingsPREP
20 minCOOK
20 minREADY
40 minIn Cuba and across the Caribbean, these little fried bites are street food royalty. Soaked black-eyed peas get their skins rubbed off, then blended with crushed garlic, salt, and pepper into a smooth, thick batter.
No flour. No eggs. Just pure bean flavor fried until the outside shatters and the inside stays creamy and soft.
Serve them piping hot with a generous squeeze of lime juice and a sprinkle of salt. They go fast, so fry the whole batch.
Pro Tips
- Rub the skins off after the initial soak. This is the step that gives you that smooth, light batter instead of a grainy one.
- Process the peas until truly smooth. A few extra minutes in the food processor makes the difference between fritters that puff up and ones that stay dense.
- Keep your oil at a steady medium-high heat. If it’s too cool, the fritters absorb oil and get greasy. Too hot and they brown before the inside cooks through.
- Hold finished fritters in a low oven while you fry the rest. They need to stay hot and crisp until they hit the plate.
Ingredients
Directions
When peas have softened, rub off skins, soak an additional 30 minutes.
Drain and rinse.
In a food processor, process peas, garlic, salt and pepper.
Add water while continuing to process.
Add enough water to get a smooth, thick puree.
Preheat oven to 250F.
In a large skillet, heat 2 to 3 inches oil and fry 1 tablespoon of the batter until its golden brown.
Repeat until all the batter has been fried in this way.
Keep in oven to keep hot. Serve piping hot, sprinkled with salt and lime juice.
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