Recipes tagged with « Southern U.S. »

Savory Black-Eyed Fritters

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.