New This Month

Black-Eyed-Pea Fritters

Source: Martha Stewart Living, June 1999


  • 1 recipe Traditional Black-Eyed Peas (recipe above)
  • 1/2 cup milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 scallions, cut crosswise into 1/4-inch pieces
  • 1 fresh hot chile pepper, diced
  • 4 ounces Monterey Jack cheese, grated
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 3 cups vegetable shortening for deep frying
  • 1 recipe Ancho-Chile Dipping Sauce (recipe follows)


  1. Place 3 1/2 cups black-eyed peas in a medium bowl; smash them with a fork or a potato masher until fairly smooth. Add the remaining whole peas (about 3 1/2 cups) and the milk, eggs, flour, parsley, scallions, chile, cheese, baking powder, and salt. Stir to combine.

  2. Heat the shortening in a deep saucepan over medium heat until a frying thermometer (see the Guide) registers 360�.

  3. Working in batches, carefully drop tablespoonfuls of the black-eyed-pea mixture into the hot grease. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with dipping sauce.

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