Featured Recipe

Savory Black-Eyed Fritters

Name: Savory Black-Eyed Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: For smoky garlic aioli; 1/2 cup mayonnaise; 1 tsp roasted garlic minced; 1 tsp chipotle powder; For fritters; 2 tbsp unsalted butter; 1 small yellow onion finely chopped; 2 garlic cloves minced; 2 15-oz cans black-eyed peas drained, divided; 1 large egg beaten; 1/4 cup chickpea flour (sub all-purpose flour if unavailable); 1/4 cup yellow grits (sub fine cornmeal); Vegetable oil for frying

By Kate

Created on 19 January 2026

A twist on traditional black-eyed pea cakes. Use chickpea flour and yellow grits instead of wheat flour and cornmeal. Swap Creole seasoning for Cajun spice blend and add smoked paprika for depth. Cook onion and garlic until softened and fragrant before folding into mashed and whole peas. Pan-fry small rounds to a crisp golden crust, pressing gently for even cooking. Serve with a smoky garlic aioli made from mayonnaise, minced roasted garlic, and chipotle powder. Focus on textural contrasts—the crisp exterior, tender interior with occasional whole peas providing bites of sweetness. Relies on visual cues and aroma to judge doneness rather than strict timing. Supports substitution suggestions and troubleshooting for batter consistency and frying oil choices.

Prep: 20 min

Cook: 20 min

Total: 40 min

Serves: 4 servings

fritters Southern U.S. vegetarian appetizer

Introduction

Black-eyed peas, reimagined. Not your average cakes. Got two cans? Great. Mash most of one can, but keep some whole peas in play for surprise texture. Use chickpea flour instead of wheat for nuttiness and better binding without extra eggs. Grits bring that Southern grit crunch; swap in fine cornmeal if you lack them. Onion and garlic—they’re not just background here—they soften, sweeten, release those aromatic oils that carry flavor deeper. Fry over medium, not hot. Listen to the sizzle—too loud means burning, too quiet means cold oil and oil-logged fritters. Pressing the cakes midway stops puffing and ensures middle cooks through. Serve with a chipotle-spiked aioli for smoke and bite, a better match than plain mayo. Tricks on timing, consistency, and oil temp make this fail-proof, even on less-than-ideal stoves. Real kitchen wisdom, no fluff.

Ingredients

For smoky garlic aioli

1/2 cup mayonnaise

1 tsp roasted garlic minced

1 tsp chipotle powder

For fritters

2 tbsp unsalted butter

1 small yellow onion finely chopped

2 garlic cloves minced

2 15-oz cans black-eyed peas drained, divided

1 large egg beaten

1/4 cup chickpea flour (sub all-purpose flour if unavailable)

1/4 cup yellow grits (sub fine cornmeal)

Vegetable oil for frying

About the ingredients

Chickpea flour replaces all-purpose flour for better binding without extra egg, plus adds a nutty note. If unavailable, plain wheat flour works, but expect slightly less crispy results. Yellow grits offer coarse crunch; fine cornmeal is a suitable swap. Butter intensifies flavor in sauté step, but oil works too if dairy-free. Canned black-eyed peas should be well drained; moisture ruins texture and fritters fall apart. Using two cans—one mashed, one whole—balances creaminess and bite. Fresh garlic for sauté softens with heat, but for aioli, roast garlic beforehand to avoid sharpness. Chipotle powder adds smoky heat; substitute smoked paprika for milder flavor or cayenne for pure heat. Vegetable oil is ideal for frying with neutral flavor and high smoke point; peanut oil works too but watch allergies. Oil temperature control is critical to avoid greasy or burnt cakes. Batter thickness is key: too thin, they break; too thick, dry and dense. Add water a tablespoon at a time if needed.

Method

Smoky garlic aioli

Mix mayo, roasted garlic, chipotle powder in small bowl. Cover and chill. Helps flavors meld and the garlic sweetness to bloom. Skip fresh garlic here; roasting mellows harshness.

Fritters

Melt butter over medium heat in skillet. Add chopped onion and garlic. Cook until soft, almost translucent. Aromatic, sweet; don’t brown yet or it gets bitter.
Drain peas thoroughly in two steps—first can separately, then second. Place one can in large bowl. Mash using fork or potato masher, about 75% mashed, leaving some chunks for texture.
Add cooked onion and garlic mix and beaten egg. Stir to integrate fully. This binds.
Add chickpea flour and yellow grits. Stir in remaining whole peas gently. Batter consistency should be thick but scoopable. If dense, add a touch of water or milk to loosen—too runny leads to greasy fritters.
Heat about 1/4 inch vegetable oil in heavy skillet over medium heat. Watch oil shimmer but not smoke—about 350°F if thermometer available.
Spoon ~3 tbsp batter into hot oil, flatten gently with spatula to about 1/2 inch thick. The crackle and sizzle tell the crust is forming.
Cook 2-3 minutes undisturbed until the edges turn golden brown and crisp. Flip, press flat again; cook 2 minutes more. Look for deep golden, not burnt. Pressing helps even cooking through center.
Drain on paper towels. Repeat with remaining batter, adding oil as needed to keep sizzling but not smoking.
Serve warm with smoky garlic aioli. Aioli adds creamy heat against crisp fritter texture.

Technique Tips

Start with aioli since flavors need time to meld in fridge. Roast garlic ahead if you have time, or use jarred roasted garlic. For sautéing, medium heat is sweet spot; too hot sears garlic harshly, too low makes it stew without color. Careful with cooking times—onions translucent signal readiness. When mashing peas, leave chunks for textural interest; if fully pureed, fritters get gummy. Mix wet ingredients thoroughly before adding dry to avoid lumps. Batter should hold shape without dripping; adjust with small water additions. Heat oil first, test by dropping small batter dollop—it should bubble immediately and float. Fry in batches, don’t crowd pan or temp drops. Flip when edges set and golden, pressing evenly prevents uneven cooking and soggy centers. Drain on paper towels to remove excess oil. Reserve warm in low oven if cooking large batch. Serve immediately to maintain crispy crust — fritters soften when cooled. Aioli thickness should be creamy but not runny; adjust chipotle quantity to taste to avoid overpowering. Store leftovers in fridge, reheat in skillet for best crispness, avoid microwave soggy traps.

Chef's Notes

💡 Start aioli early. Mix mayo, roasted garlic, chipotle—need time to meld. Fresh garlic? Skip it; roast for sweet flavor instead.
💡 Onion, garlic cooking. Medium heat essential, too low? Overly soft; too high? Bitter. Pay attention—they should sweat, not brown.
💡 Batter should be thick yet scoopable. Dense? Add a splash of water or milk. Runny? Leads to greasy fritters, adjust slowly.
💡 Oil temp crucial. Heat until shimmering—350°F benchmark. Too cool, fritters soak up oil; too hot, they’ll burn. Control is key.
💡 In batches. Don’t overcrowd; temp drops, soggy centers. Flip only when edges set and golden, pressing helps even cooking.