I’m a little late on the New Year’s Day black eyed peas for good luck. Better late than ever, right?? These were great with this Spicy Tomato Sauce, but ketchup, marinara or any other sauce of your choice would work. So, I don’t think these are officially fritters since they aren’t fried. But they are delish baked!
- 1 cup dried black eyed peas, soaked overnight
- 1/2 onion, diced
- 1/2 cup roasted unsalted or raw peanuts
- 1 tsp thyme
- 1 Tbsp apple cider vinegar
- 1/4 cup water
- 1/2 tsp salt
- 1/2 green pepper, diced
- 1 Tbsp cornmeal
- optional: cayenne, to taste (maybe 1/4 tsp) – I prefer without heat
In a food processor, combine black eyed peas**, onion, peanuts, thyme, apple cider vinegar, water, and salt. Process until completely smooth.
Transfer to a bowl. If you have time, move to the fridge for about an hour. Add in green pepper and cornmeal and thoroughly mix.
Preheat oven to 375.
Form into golf ball sized balls and flatten them. Prepare a baking sheet with parchment paper. Place formed fritters on parchment. Bake for about 20 minutes and then flip. Continue to bake for another 40 minutes. Remove from oven and allow to cool slightly before serving with dipping sauce of your choice.
**Chef’s note: YES, the black eyed peas are soaked overnight but NOT cooked! Really! Amazing!
Modified from a Vegan Soul Kitchen recipe.