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.
Notes
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.
