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The bread crumbs and spices form a flavorful binder that holds everything together and creates a protein-packed patty
“One year on New Year’s Eve, my dad surprised us all by replacing the traditional black-eyed pea soup with black-eyed pea fritters. Black-eyed peas always taste a little sandy to me, but not in this form. The bread crumbs and spices form a flavorful binder that holds everything together and creates a protein-packed patty that can be seared to crispy golden goodness. I started making onion jam and adding it to the top a few years back when I served these little guys on slider buns at a New Year’s Eve party. It made me smile to carry on my dad’s tradition and to pass on good luck and prosperity to a room full of my closest friends.”
— Damaris Phillips
This recipe is courtesy of Southern Girl Meets Vegetarian Boy. You can buy the book here.
Southern Girl Meets Vegetarian Boy © 2017 Damaris Phillips from Abrams
Ingredients
For the Black-Eyed Pea Fritters:
- 1/3 Cup (75 milliliters) refined coconut oil
- 1 Vidalia onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 clove garlic, minced
- 2 (151/2-ounce/439-gram) cans black- eyed peas, rinsed and drained
- 1 Tablespoon all-purpose flour
- 1 large egg
- 1 large scallion, green part only, chopped, plus more for garnish
- 1 Tablespoon chopped fresh oregano
- 1 Teaspoon grated lemon zest
- 1/2 Teaspoon ground cayenne pepper
- 1 1/4 Cup (55 grams) fresh bread crumbs
- 3/4 Cups (85 grams) shredded firm aged sheep or goat cheese
- Kosher salt and freshly ground black pepper
- Onion Jam
For the Onion Jam:
- 2 Vidalia onions, thinly sliced (if Vidalias are not in season, any sweet onion will do)
- Grated zest and juice of 2 lemons
- 1/4 Teaspoon minced fresh ginger
- Kosher salt
- 1/4 Teaspoon ground coriander
- 1/2 Cup (110 grams) firmly packed brown sugar
Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters)
Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters) Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They’re usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
Accara (Black-Eyed Pea Fritters)
