Black Eyed Pea Fritters with Rémoulade

Grab some luck in the New Year with these deliciously crisp black eyed pea fritters topped with a smoky tomato rémoulade. 

Black Eyed Pea FrittersHappy New Year! Today I’m shining a spotlight on the mighty black eyed pea as the luckiest little legume this side of the Mississippi. Why? Because according to legend, each pea eaten guarantees one lucky day in the New Year. And these fritters are jam-packed with ’em!

Black Eyed PeasPerfect for brunch, changing your luck in the New Year doesn’t have to stop on New Year’s Day. Whip up this recipe during the month of January, I say, and boost your health and fortune! These black eyed pea fritters pack a healthy dose of protein and soluble fiber in every satisfying, crunchy bite. And then there’s the smoky tomato rémoulade! This creamy, dreamy sauce is the perfect smoky and spicy topping for these savory treats.

Black Eyed Pea Fritters with RémouladeEnjoy!

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Black Eyed Pea Fritters with Rémoulade

  • Author: Homegrown Provisions
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 6-8 1x

Scale

Ingredients

Fritters

  • 12 oz black eyed peas, soaked/rinsed and ready to cook
  • 1/2 medium yellow onion, finely chopped
  • 1 medium clove of garlic, minced
  • 1/3 cup parsley, finely chopped
  • 1 medium scallion, thinly sliced
  • 1 tsp tamari
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tbsp harissa
  • 2 tbsp corn meal
  • 1 egg (can substitute flax egg)
  • salt and pepper to taste
  • 1/3 cup of olive oil, plus 1-2 tbsp olive oil

Rémoulade

  • 1 cup of vegan mayo (or regular mayo if you are so inclined)
  • 2 tsp diced celery
  • 1/4 cup scallions, thinly sliced
  • 2 tbsp parsley, finely chopped
  • 1 tbsp creole mustard
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne
  • 2 tbsp tomato paste

Instructions

Fritters

  1. Pre-heat the oven to 350 degrees F
  2. Heat 1-2 tbsp of olive oil in a cast iron or large frying pan. Add the onion and garlic. Lightly season with salt and pepper.
  3. Cook onion mixture for 2-3 minutes, or until onions begin to soften. Transfer mixture to a small bowl.
  4. Add the black eyed peas to a food processor and whirl away, until the peas are well mashed together. It’s okay if there are some whole peas intact (don’t over process).
  5. Scrape out the pea mash into a large bowl and add tamari, parsley, scallion, smoked paprika, cumin, harissa, corn meal and onion mixture. Mix until well combined.
  6. Fold in an egg to the pea mixture.
  7. Wipe out the pan with the onion mixture. Add remaining oil and heat on medium.
  8. Using an ice cream scoop, divide the pea mixture into 6-8 fritters.
  9. Sear fritters until golden brown (about 2 minutes on each side).
  10. Place fritters on a baking sheet, and cook through (about another 15 minutes).
  11. Allow fritters to cool, but serve warm, topped with rémoulade and other garnishes as desired.

Rémoulade

  1. Add all ingredients except for celery, parsley and scallions in a medium sized bowl. Mix well.
  2. Fold in celery, parsley and scallions.
  3. Top fritters with rémoulade and enjoy!

December 16, 2015

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2 Comments

  1. Reply

    JD

    April 24, 2019

    Any substitutes for the tamari and harissa?

    • Reply

      Shannon

      June 5, 2019

      Hi JD! You can swap out soy sauce or coconut aminos for the tamari and you could try sambal oelek instead of harissa. I hope this helps!

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