Maroons' medicine chest

Black-Eyed Pea Fritters

Known by many names throughout the diaspora, this delectable, high-protein treat is the grandfather to the hush puppy.


  • 1 cup dried black-eyed peas
  • 2 tablespoons chopped onion
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 quart coconut oil or avocado oil for frying
  • 2 tsp dried thyme or
  • 4 tsp fresh
  • 1/2 teaspoon of Jamaican Jerk
  • 1/2 teaspoon of Cal-Adobo Seasoning
  • 1/2 teaspoon of Smoked Moroccan Paprika


Soak the peas in warm water for 10 minutes rinse and let them sit for another 10 minutes in a large bowl peel them by rubbing the soap peace between the palms of your hands to remove the skin which will float up to the top

Rinse them again leaving only the piece at the bottom

Sunyatta short cut end place the peas strained in a food processor and pulse a few times do not make a paste of the peas fill bowl with water and pour the water out through the strainer the skins lighter are lighter than the peas and will pour out with the water leaving the peas in the bowl soak the PO peas overnight at room temperature to slightly ferment them.

Use a blender or food processor to blend the peel peas along with onions baking soda and salt and add a little water to make a smooth paste use as little water as possible and the batter should be smooth and light taste the seasonings and adjust we usually add our Khalid oboe seasoning at this point about half a teaspoon In a large frying pan heat the oil to 375 and reduce the heat to medium and drop a tablespoon of the batter in the oil repeat until there are several dollops in the pan. don’t crowd the pan turn the fritters when they are golden brown. remove them from heat when they are golden brown and drain on paper towel.    
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