1 cup cooked black eyed peas
½ cup cornmeal
¼ cup buttermilk
¼ cup minced onion
1 clove garlic, minced
1 tsp salt
¼ tsp pepper
Vegetable, canola, olive or peanut oil for frying
In a medium sized, deep skillet, heat an inch of oil to 350F. While the oil is heating, place black eyed peas in a medium mixing bowl. Smash the peas, then add remaining ingredients. If you like more onion, add it. I use about ½ a cup, because I love it.
Stir all ingredients together. You should have a rather stiff batter – almost a dough. Shape batter into patties about two inches in diameter, and about ½ an inch thick.
Fry a test fritter – slide a patty into the hot oil – the oil should just barely cover the fritter. These cook quickly – they only need a couple of minutes on the first side, and slightly less on the second. Once a deep golden brown, drain on paper towels. Salt immediately when you remove them from the oil, and serve right away.
