Crispy, savory Black Eyed Pea Fritters are incredibly flavorful, quick to make, and perfect for snacking, entertaining, or adding to your holiday spread!
These black eyed peas fritters are the kind of appetizer that disappears the moment they hit the table. The combination of creamy black-eyed peas, smoky paprika and cumin, aromatic thyme, jalapeño, garlic, and a crunchy panko-and-cornmeal coating creates a cozy, crisp-yet-tender bite that feels comforting and elevated.
This recipe stays true to the Southern roots and West African influence of black eyed pea patties, while giving them a fresh, modern spin. Whether you choose to pan-fry or air-fry, each fritter cooks into a beautifully golden crust with a soft, flavorful interior that practically melts in your mouth.
You might recognize these fritters from my first cookbook—they’ve been a favorite for entertaining ever since! I love serving them as elegant finger food during the holidays, as an appetizer when entertaining on New Year’s Day, or whenever I want an elevated snack.
For more black-eyed pea recipes, try my Black Eyed Pea Salad, Black Eyed Pea Gumbo, and Sweet Potato Black-Eyed Pea Curry.
Ingredients
Black-Eyed Peas: Cook your own black-eyed peas or use canned (rinsed and drained) for convenience. Ensure they are soft enough to mash easily, yet still hold a bit of texture.
Cornmeal: Fine- or medium-ground cornmeal helps bind the fritters, adding a subtle, crunchy exterior and classic Southern flavor. Avoid coarse cornmeal for this recipe.
Panka Bread Crumbs: Use unflavored panko bread crumbs to provide a light, flaky crumb and crisp fritter exterior. Use gluten-free panko to suit dietary needs.
Fine Bread Crumbs: Traditional fine bread crumbs help create an even, golden crust. Substitute with fine gluten-free bread crumbs if needed.
Flaxseed Meal: Creates a gelling “flax egg” when mixed with water to help bind the fritters. Alternatively, use ground chia meal for a “chia egg”.
Aromatics: Yellow onion, fresh minced garlic, and jalapeño add depth and a flavor kick. Deseed the jalapeño for a milder fritter.
Spices: Smoked paprika and ground cumin add warmth and depth, and dried thyme provides an earthy, savory flavor.
Apple Cider Vinegar: Adds brightness to the fritter batter and helps balance the rich flavors. Substitute with equal amounts of red wine vinegar for a milder flavor or lemon juice for a citrus note.
Vegetable Oil: Used for frying to crisp up the fritters. Alternatively, use a different high-heat neutral oil, such as canola or avocado oil.
Recipe Variations
Enjoy the fritter recipe as-is, or add any of the following optional mix-ins to switch it up!
Use a different bean: These can be made with any variety of bean.
Jalapeño Vegan Cheddar: Add ½-1 extra minced jalapeño and ¼ cup shredded vegan cheddar for an extra-spicy, melty bite.
Scallion & Corn: Add 2-3 thinly sliced scallions and ¼ cup fresh or frozen corn kernels for pops of sweetness and bright flavor.
Roasted Red Pepper: Stir in ¼ cup finely chopped roasted red pepper for an extra-smoky, slightly sweet note.
Fresh Herbs: Fold in up to 2 tablespoons of chopped fresh parsley, cilantro, or dill to enhance the earthy flavor of the peas.
How to Make Black-Eyed Pea Fritters
Easily make this tasty dish on the stovetop or in an air fryer:
Prepare Flax Egg. In a small bowl, combine the flaxseed meal with water, then let the mixture thicken for at least 3 minutes.
Blend Fritter Mixture. Add cooked black-eyes peas, ¼ cup panko breadcrumbs, onion, garlic, jalapeño, paprika, thyme, cumin, salt, vinegar, and flax egg to a food processor. Pulse until just combined.
Prepare Breading. In a small bowl, combine the remaining panko with the fine bread crumbs.
Shape Black Eyed Pea Cakes. Form the fritter mixture into 8 small cakes about 2 inches wide. Make sure to pack the batter tightly so they hold together when cooked.
Coat fritters. Dip each fritter in the panko mixture, coating both sides. Place them on a baking sheet until ready to fry.
Cook! Using your preferred method:
Pan-Fry: Heat about ¼ inch of oil in a skillet to about 350°F. Fry each fritter for 4–5 minutes per side until golden brown and crispy. After frying, transfer the fritters to a plate lined with paper towel to catch excess oil before serving.
Air-Fry: Preheat the air fryer to 375°F, line the basket with oiled parchment paper, spritz the tops of the fritters with oil, and cook for 10 minutes, flipping halfway, until golden brown.
Serve. Enjoy hot with your favorite topping or dipping sauce. For the photos I served it with an oil gremolata (recipe below). If you want a saucy sauce, try a red pepper aioli (recipe also below).
Jenné’s Recipe Tips
Don’t overblend the peas. Use the pulse setting to combine the fritter mixture in the food processor until just combined. Avoid overmixing the black-eyed peas, or they will become mushy; they should retain some of their texture.
Adjust spice level. Remove the jalapeño seeds for mild fritters or leave them in for more heat.
Chill the fritter mixture if it feels too soft. If your batter seems loose or sticky, chill it in the fridge for 10-15 minutes to firm it up. This makes it easier to shape the fritters.
Use uniform scoops. Scoop the batter with a 2-tablespoon cookie scoop for even-sized fritters that cook evenly and brown at the same rate.
Wet your hands for easy shaping. Molding the fritters with lightly damp hands prevents the mixture from sticking and helps create smooth, compact patties.
Test the oil before pan-frying. Dip a wooden spoon into the oil in the pan. If tiny bubbles form around the spoon, it is hot enough to use. Or use a candy thermometer to ensure the pan is at 350°F.
Spritz with oil before air frying. Spray the tops of the fritters with cooking oil before air frying to ensure even browning.
Work in batches. Whether pan-frying or air frying, space the fritters about 1 inch apart to allow the oil or air adequate room to circulate and crisp them.
Drain fritters before serving. After you cook the fritters, place them on a wire rack or paper towel to remove excess oil. The wire rack method will keep them extra crispy.
Serving Suggestions
These fritters make the perfect holiday appetizer, New Year’s Day good-luck dish, or cozy side for brunch or dinner. Enjoy them as is or dipped in your favorite sauce (see options below main recipe). They pair well with bold, bright flavors, like some of my favorite recipes below:
Storage Directions
Refrigerating: Allow fritters to cool completely to room temperature, then store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze fritters in a single layer on a baking sheet. Then transfer to a freezer-safe, airtight bag and freeze for up to 2 months. They can be reheated from frozen.
Reheating: Reheat in an air fryer at 375ºF for 4-5 minutes (or 5-7 minutes if frozen) or bake at 400ºF for 10 minutes (or 12-15 minutes if frozen) until crisp.
Frequently Asked Questions
Yes! Shape the fritters and refrigerate for up to 24 hours. Add the breadcrumb crust right before frying or air frying for the best texture.
Yes. Spray the fritters lightly with cooking oil on all sides, then bake at 400ºF on a parchment-lined baking sheet for 18-22 minutes, flipping halfway through.
If you have leftover peas after making this recipe, you can use them in soups, stews, salads, and grain bowls, or mash them into a spread or dip!
More Plant-Based Appetizer Recipes
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In a small bowl, stir together the flaxseed meal and 2 tablespoons of water. Set it aside to thicken for at least 3 minutes.
Place the black-eyed peas, cornmeal, ¼ cup panko breadcrumbs, onion, garlic, jalapeño, paprika, thyme, cumin, salt, and vinegar in a food processor. Scrape in the flaxseed meal mixture and pulse until combined. Don’t overprocess the black-eyed peas; they should retain a little texture.
In a small bowl, stir together the remaining 2 tablespoons of panko and the bread crumbs.
Double-line another large plate with paper towels and keep it nearby. Continue with your preferred cooking method:
Pan-Frying
In a large cast-iron skillet or frying pan, heat about ¼ inch of oil to 350°F. To test the heat, stick a wooden spoon into the oil, and if tiny bubbles form around the spoon, or add a candy thermometer to the pot.
Working in batches if necessary, try the black-eyed pea cakes on each side for 4 to 5 minutes, until golden brown and crispy. Carefully remove them from the oil and place them on a wire rack to drain for a few minutes before serving hot.
Air-Frying
Preheat the air fryer to 375°F for 5 minutes, or according to your air fryer’s preheating instructions. Line the air fryer basket with a sheet of parchment paper sprayed with oil.
Place the cakes on the parchment, leaving at least 1 inch between them. Spritz the tops of the cakes with oil.
Air fry for 10 minutes, flipping halfway through (spraying the tops again) until golden and crispy.
Refrigerating: Allow fritters to cool completely to room temperature, then store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze fritters in a single layer on a baking sheet. Then transfer to a freezer-safe, airtight bag and freeze for up to 2 months. They can be reheated from frozen.
Reheating: Reheat in an air fryer at 375ºF for 4-5 minutes (or 5-7 minutes if frozen) or bake at 400ºF for 10 minutes (or 12-15 minutes if frozen) until crisp.
Recipe Pro-Tips
Don’t overblend the peas. Use the pulse setting to combine the fritter mixture in the food processor until just combined. Avoid overmixing the black-eyed peas, or they will become mushy; they should retain some of their texture.
Adjust spice level. Remove the jalapeño seeds for mild fritters or leave them in for more heat.
Chill the fritter mixture if it feels too soft. If your batter seems loose or sticky, chill it in the fridge for 10-15 minutes to firm it up. This makes it easier to shape the fritters.
Use uniform scoops. Scoop the batter with a 2-tablespoon cookie scoop for even-sized fritters that cook evenly and brown at the same rate.
Wet your hands for easy shaping. Molding the fritters with lightly damp hands prevents the mixture from sticking and helps create smooth, compact patties.
Test the oil before pan-frying. Dip a wooden spoon into the oil in the pan. If tiny bubbles form around the spoon, it is hot enough to use. Or use a candy thermometer to ensure the pan is at 350°F.
Spritz with oil before air frying. Spray the tops of the fritters with cooking oil before air frying to ensure even browning.
Work in batches. Whether pan-frying or air frying, space the fritters about 1 inch apart to allow the oil or air adequate room to circulate and crisp them.
Drain fritters before serving. After you cook the fritters, place them on a wire rack (not paper towels) so the bottoms stay crisp and don’t steam.
Calories: 84kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 433mg | Potassium: 160mg | Fiber: 4g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
