Crispy Southern Black Eyed Pea Patties are a fantastic way to enjoy a classic Southern ingredient in a fresh, flavorful, and incredibly versatile form, perfect for quick weeknight dinners or impressive potlucks. This recipe is a pantry-friendly marvel, transforming humble black-eyed peas into golden-brown perfection, serving as an excellent vegetarian main or a delightful side.
Key Ingredients for Crispy Southern Black Eyed Pea Patties
- 2 cans (15-ounce each) black-eyed peas, rinsed and drained
- 1/2 cup finely diced yellow onion (about half a small onion)
- 1/4 cup finely diced celery (about one stalk)
- 1/4 cup finely diced green bell pepper (about half a pepper)
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs, plain or Panko for extra crispness
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour (plus more for dredging, if desired)
- 1 teaspoon Creole seasoning (or a mix of paprika, garlic powder, onion powder, and a pinch of cayenne)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1/4 cup vegetable oil, for frying (or canola, peanut, or avocado oil)
- Optional for serving: Lemon wedges, hot sauce, remoulade sauce, or a simple sour cream dill dip
How to Make Crispy Southern Black Eyed Pea Patties
These Crispy Southern Black Eyed Pea Patties are a remarkably easy, delicious, and satisfying dish that brings the vibrant flavors of the South right to your kitchen. Their simplicity lies in using readily available ingredients and a straightforward method, resulting in a crispy exterior and tender, savory interior. With a preparation time of just 15 minutes and a cooking time of 10-12 minutes, these patties are a truly standout element for any meal, offering a comforting and flavorful experience without the fuss.
Step-by-Step Instructions:
- Prepare the Black-Eyed Peas: In a large bowl, add the rinsed and drained black-eyed peas. Using a potato masher, fork, or the back of a spoon, mash about two-thirds of the peas. You want some texture, so don’t mash them completely smooth. Leave a good portion of whole or partially mashed peas.
- Sauté the Aromatics: Heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat. Add the diced yellow onion, celery, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- Combine Ingredients: Add the cooled sautéed vegetables, breadcrumbs, beaten egg, all-purpose flour, Creole seasoning, salt, black pepper, and chopped fresh parsley to the bowl with the mashed black-eyed peas.
- Form the Patties: Mix all the ingredients thoroughly until well combined. The mixture should be firm enough to form into patties. If it’s too wet, add another tablespoon or two of breadcrumbs. If it’s too dry, add a tiny splash of water or a bit more egg. Form the mixture into 8-10 equal-sized patties, about 1/2-inch thick and 2-3 inches in diameter.
- Cook the Patties: Heat the remaining vegetable oil (about 3 tablespoons) in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the hot oil, ensuring not to overcrowd the skillet. You may need to cook them in batches.
- Fry to Golden Perfection: Cook the patties for 4-6 minutes per side, or until they are deeply golden brown and crispy. The internal temperature should be heated through.
- Drain and Serve: Remove the Crispy Southern Black Eyed Pea Patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite toppings or sauces.
Why You’ll Love This Crispy Southern Black Eyed Pea Patties
You are absolutely going to adore these Crispy Southern Black Eyed Pea Patties! Their main feature is that incredible textural contrast: a perfectly golden, crunchy crust that gives way to a tender, savory, and wonderfully seasoned interior. This isn’t just a delicious dish; it’s also a smart choice for your wallet. Utilizing affordable pantry staples like canned black-eyed peas, you can create a wholesome, satisfying meal at a fraction of the cost of dining out. Think of them as a more robust, flavorful cousin to a falafel, offering that same satisfying bite but with a distinct Southern flair.
What truly elevates these patties are the simple yet impactful ingredients that pack so much flavor – the aromatic trio of onion, celery, and bell pepper, brightened by garlic and fresh parsley, all brought together with a kick of Creole seasoning. Whether you enjoy them plain, with a squeeze of lemon, a dash of hot sauce, or a creamy remoulade, each bite is a little celebration. We encourage you to give these Crispy Southern Black Eyed Pea Patties a try; your taste buds (and your budget) will thank you!
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What to Serve Crispy Southern Black Eyed Pea Patties With
These versatile Crispy Southern Black Eyed Pea Patties pair wonderfully with a variety of sides and sauces. For a classic Southern meal, serve them alongside a crisp collard green salad with a tangy vinaigrette, or a bowl of creamy grits. They also make an excellent sandwich filling – tuck them into a brioche bun with lettuce, tomato, and a generous dollop of our homemade remoulade sauce.
For lighter fare, they are fantastic with a fresh tomato and cucumber salad, or a simple side of roasted asparagus. Don’t forget the dipping sauces! A smoky chipotle mayo, a bright lemon-herb aioli, or even a classic pepper jelly can take these patties to the next level. For drinks, iced tea is a must, but a light lager or a crisp Sauvignon Blanc also complements their flavors beautifully.
Top Tips for Perfecting Crispy Southern Black Eyed Pea Patties
- Don’t Over-Mash: The key to great texture in your Crispy Southern Black Eyed Pea Patties is to leave some whole or partially mashed peas. This provides body and prevents the patties from becoming too mushy. Aim for about two-thirds mashed.
- Chill the Mixture: If your mixture feels a bit too soft or sticky to form patties, cover it and refrigerate for 20-30 minutes. Chilling helps the ingredients bind together better, making them easier to handle and less likely to fall apart during cooking.
- Oil Temperature is Crucial: Ensure your oil is hot enough before adding the patties. If the oil isn’t hot enough, the patties will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through. Medium heat is usually perfect – you should see the oil shimmer gently.
- Batch Cook if Needed: Don’t overcrowd your skillet. Cooking too many patties at once will lower the oil temperature and prevent them from getting properly crispy. Cook in batches, giving each patty enough space.
- Seasoning Adjustments: Feel free to adjust the seasoning to your taste. For more heat, add extra cayenne pepper. For an herbier flavor, experiment with thyme or
rosemary. A pinch of smoked paprika can also add depth. - Ingredient Substitutions: If you don’t have fresh bell pepper, a bit of roasted red pepper from a jar can work. For a gluten-free version, use gluten-free breadcrumbs and skip the flour (or use a gluten-free all-purpose blend). You can also use cornmeal in place of some breadcrumbs for a different texture.
- Prevent Sticking: If you’re concerned about sticking, lightly dust your formed patties with a little extra flour or plain breadcrumbs before frying. This creates an even crispier crust and helps prevent sticking.
Storing and Reheating Tips
To store leftover Crispy Southern Black Eyed Pea Patties, allow them to cool completely. Place them in an airtight container, separated by parchment paper if stacking, and refrigerate for up to 3-4 days. For longer storage, these patties freeze beautifully. Arrange cooled patties in a single layer on a baking sheet and freeze until solid (about 2-3 hours). Once frozen, transfer them to a freezer-safe bag or container, again separating layers with parchment paper, and freeze for up to 3 months.
To reheat refrigerated patties, the best method for maintaining crispness is in a skillet over medium heat for a few minutes per side, or in an oven or toaster oven at 350°F (175°C) for 10-15 minutes until heated through and crisp. For frozen patties, you can reheat them directly from frozen in an oven at 375°F (190°C) for 15-20 minutes, or until hot and crispy. Avoid reheating in the microwave, as this will make them soft and less appealing.
Final Thoughts
These Crispy Southern Black Eyed Pea Patties are a true culinary gem, offering a perfect blend of comfort, flavor, and incredible versatility. They’re a testament to how simple ingredients can create something truly special and satisfying. Don’t hesitate – gather your ingredients and give this delightful recipe a try; you’ll be so glad you did!
Crispy Southern Black Eyed Pea Patties FAQs
Q1: Can I use fresh or dried black-eyed peas instead of canned?
Yes, you absolutely can! If using fresh black-eyed peas, you’ll need to boil them until tender (about 20-30 minutes) before proceeding with the recipe. For dried black-eyed peas, you’ll need to soak them overnight and then cook them until tender (about 45-60 minutes). Ensure they are well-drained before mashing.
Q2: Are these patties suitable for a vegan diet?
With a few simple modifications, yes! To make them vegan, substitute the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. Ensure your breadcrumbs do not contain any animal products.
Q3: Can I bake these patties instead of frying them?
While frying gives the best crispiness, you can bake them. Preheat your oven to 400°F (200°C). Lightly brush the patties with oil and bake for 15-20 minutes, flipping halfway through, until golden brown. They might not be as crispy as fried ones but will still be delicious.
Q4: What’s the best way to get a perfectly crispy patty?
The secrets to exceptional crispiness are making sure your oil is hot enough (but not smoking), not overcrowding the pan, and allowing each side to cook undisturbed until deeply golden brown. Using Panko breadcrumbs in the mixture can also enhance the crunch.
Q5: Can I make the patty mixture ahead of time?
Yes, you can prepare the black-eyed pea patty mixture up to 24 hours in advance. Store it covered in an airtight container in the refrigerator. When you’re ready to cook, form the patties and fry them as directed. This can be a great time-saver for meal prep!
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Crispy Southern Black Eyed Pea Patties
Ingredients
Equipment
Method
- Prepare the Black-Eyed Peas: In a large bowl, add the rinsed and drained black-eyed peas. Using a potato masher, fork, or the back of a spoon, mash about two-thirds of the peas. You want some texture, so don’t mash them completely smooth. Leave a good portion of whole or partially mashed peas.2 cans (15-ounce each) black-eyed peas
- Sauté the Aromatics: Heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat. Add the diced yellow onion, celery, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.1/4 cup vegetable oil, 1/2 cup finely diced yellow onion, 1/4 cup finely diced celery, 1/4 cup finely diced green bell pepper, 2 cloves garlic
- Combine Ingredients: Add the cooled sautéed vegetables, breadcrumbs, beaten egg, all-purpose flour, Creole seasoning, salt, black pepper, and chopped fresh parsley to the bowl with the mashed black-eyed peas.1/2 cup breadcrumbs, 1 large egg, 2 tablespoons all-purpose flour, 1 teaspoon Creole seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons fresh parsley, 2 cans (15-ounce each) black-eyed peas
- Form the Patties: Mix all the ingredients thoroughly until well combined. The mixture should be firm enough to form into patties. If it’s too wet, add another tablespoon or two of breadcrumbs. If it’s too dry, add a tiny splash of water or a bit more egg. Form the mixture into 8-10 equal-sized patties, about 1/2-inch thick and 2-3 inches in diameter.
- Cook the Patties: Heat the remaining vegetable oil (about 3 tablespoons) in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the hot oil, ensuring not to overcrowd the skillet. You may need to cook them in batches.1/4 cup vegetable oil
- Fry to Golden Perfection: Cook the patties for 4-6 minutes per side, or until they are deeply golden brown and crispy. The internal temperature should be heated through.
- Drain and Serve: Remove the Crispy Southern Black Eyed Pea Patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite toppings or sauces.