Native to Africa, black-eyed peas are a symbol of good luck and prosperity in the new year. The legumes had particular cultural significance among enslaved West Africans; to this day, black-eyed pea fritters are a popular street food in Senegal and other West African countries. African Americans, southerners, and others often include a black-eyed pea dish on their New Year’s Day tables.
The recipe below is from chef Tsadakeeyah Emmanuel of Majani Catering, a vegetarian cuisine catering company based on the south side of Chicago. Majani Catering is rooted in the plant-based cuisine of the African diaspora.
Garlicky Black-Eyed Pea Fritters
Yields: About 20-25 3-inch round fritters
Preparation time: 30 minutes
Ingredients
2 cups cooked black-eyed peas, drained
1 bell pepper, coarsely chopped
1 medium onion, coarsely chopped
7 cloves garlic
1 bunch cilantro or parsley (about ½ cup loosely packed, chopped leaves)
1 tablespoon Cajun seasoning
1 teaspoon sea salt
¼ cup vegetable oil for frying
Up to ¼ cup olive oil (optional)
Up to ¼ cup flour (optional)
Directions
Combine all ingredients—except the vegetable oil, and, if using, the olive oil and flour— in a food processor and pulse to bring the ingredients together. Scrape down the sides and let the processor run until the batter is smooth in consistency.
Add olive oil as needed to thin out the mixture to a thick batter. If the mixture is too thin, add flour as needed.
Preheat a skillet (preferably cast iron) to medium temperature. Add the vegetable oil.
When the oil is hot, scoop 3 tablespoon-sized portions (scant ¼ cup) of the fritter batter into the pan without overcrowding.
Cook the fritters on both sides until golden brown, about 5 to 7 minutes on each side.
Put the fritters on plates and serve with guacamole, BBQ sauce, salsa, or your favorite topping.