Food Made Fresh: Fritters a good way to use up leftover black-eyed peas

Angelina Larue
·2 min read

Perhaps you are looking for a way to use up leftover black-eyed peas, or you just didn't get enough of them on New Year's Day this year. Fritters are a satisfying option.

Filled with fiber and protein, black-eyed peas are right up there with other legumes when it comes to nutrition.
Filled with fiber and protein, black-eyed peas are right up there with other legumes when it comes to nutrition.

Filled with fiber and protein, black-eyed peas are right up there with other legumes when it comes to nutrition. Mashed together with cornmeal and studded with red and yellow bell pepper, jalapeno, and onion, the mixture comes together without eggs or other binders.

Cooking the black-eyed pea fritters in a good non-stick skillet with a spritz of non-stick cooking spray is an excellent way to achieve a crisp, browned fritter without frying in oil.
Cooking the black-eyed pea fritters in a good non-stick skillet with a spritz of non-stick cooking spray is an excellent way to achieve a crisp, browned fritter without frying in oil.

Cooking the fritter in a good non-stick skillet with a spritz of non-stick cooking spray is an excellent way to achieve a crisp, browned fritter without frying in oil. You will feel like you can have your cake and eat it, too.

Larue
Larue

A couple of tablespoons of oil may be used, but the other method is a nice way to eliminate unneeded, excess oil from our diets and still enjoy eating a fritter.

This nutritious simple pleasure comes together in no time and cooks quickly.

Enjoy the new year, and enjoy food made fresh!

Black-eyed Pea Fritters

2 cups cooked black-eyed peas, no liquid

2 cloves garlic, peeled and minced

1/2 jalapeno, seeded and finely diced

1/4 sweet onion, peeled and finely diced

1/4 red bell pepper, seeded and finely diced

1/4 yellow bell pepper, seeded and finely diced

1/2 cup cornmeal

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Non-stick cooking spray, or 2 tablespoons cooking oil

Place peas, garlic, jalapeno, onion, and bell pepper in a medium mixing bowl; stir to combine. Add cornmeal, salt, and black pepper to the vegetable mix; stir to combine.

Mash the mixture by hand until the peas are softened and hold the mixture together when pressed in your hand, (like the consistency of mashed potatoes).

Divide mixture into 8 equal parts. Heat a non-stick skillet over medium heat and spray liberally with non-stick cooking spray, (or add 2 tablespoons oil).

Once skillet is hot, cook 4 patties at a time, cooking 2 to 3 minutes on each side, until golden brown.

Serve warm. Make 8 fritters.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Fritters a good way to use up leftover black-eyed peas