Black-Eyed Pea Fritters with Honey-Sriracha Dipping Sauce
Prep time
Cook time
Total time
A fun, flavorful variation on traditional Hoppin' John for New Year's (or anytime!).
Category: Appetizer. Main Dish
Yield: 10 fritters
Ingredients
Fritters
2 cups cooked black-eyed peas (or 1 15-oz can)
2 Tbsp minced red onion
½ one red bell pepper, finely diced
1 clove garlic, minced
½ tsp dried thyme
½ tsp smoked paprika
½ tsp kosher or sea salt
Several grinds fresh black pepper
1 egg
1 Tbsp breadcrumbs
Vegetable or sunflower oil for pan
Sauce
½ cup greek yogurt or sour cream
1 tsp honey
1 tsp sriracha
Instructions
Fritters
If using canned black-eyed peas, rinse them thoroughly in a colander and drain.
Place black-eyed peas in a bowl and mash with a fork. It's okay if you still have a few whole or half bean pieces.
Add remaining ingredients and stir together to combine. Form into golf-ball size balls and press down slightly to flatten. Set aside.
In a medium frying pan, heat about ½ inch of oil over medium-high heat. When the oil is hot (flick a breadcrumb in there to see if it bubbles immediately), add fritters. Cook for about 1½ - 2 minutes per side, until golden brown. Drain on a paper towel-lined plate.
Sauce
Combine yogurt or sour cream, honey, and sriracha in a small bowl. Stir together until thoroughly combined.
Recipe by Baked In at https://www.baked-in.com/2013/12/31/black-eyed-pea-fritters/