Black-Eyed Pea Fritters with Spicy Tomato Sauce

Black-eyed peas are often eaten at New Years in the American south or year round in Hoppin’ John (a southern side dish), but you don’t always see them much more than that! What a shame because BEP’s are so earthy and delicious–easily one of my favorite beans.

Black-eyed Pea fritters, or Accara as they are called in Senegal, are a fried street food served with a spicy tomato sauce. My recipe for these fritters are baked and have a few more ingedients than most Accara (more of a southern spin), but I kept the spicy tomato sauce, which pairs perfectly with the beans.



Black-Eyed Pea Fritters with Spicy Tomato Sauce

serves 4-6

P1030120 P1030125


  • 2, 15oz cans of black-eyed peas, drained and rinsed
  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 bunch green onions (scallions), finely chopped
  • 2 cloves of garlic, minced
  • 1/2 bunch chives, finely chopped
  • 1/2 bunch parsley, chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup rolled oats
  • 1/2 cup panko breadcrumbs
  • 2 egg whites
  • salt + pepper
  • olive oil
  • Spicy Tomato Sauce


1. Preheat the oven to 400. Cook the spicy tomato sauce and let cool. (The only thing I changed in the recipe was using a jalapeno  instead of the habanero to reduce the spice a little since I wanted to use the sauce more liberally than just as a tiny dipping sauce; my sauce also was yellow-orange because I used yellow heirloom tomatoes.)

2. Heat a couple tablespoons of olive oil in a medium-sized pan over medium-high heat. Add the onion and bell pepper and cook 3-4 minutes until slightly softened. Add the garlic and cook another minute or so. Set aside and let cool slightly.

3. In a large bowl, add one can of BEP and mash. Then, add the onion + bell pepper mixture, green onions, chives, parsley, cayenne, oats, and breadcrumbs. Season with salt and pepper to taste. Stir in the egg whites and then finally fold in the remaining can of BEP.

4. Using a 1/4 or 1/3 cup measure (or a heaping ice cream scoop), make 10-12 patties and place them on a baking sheet greased with olive oil.

5. Bake 30 minutes, flipping each fritter half-way through. Puree the tomato sauce using an immersion blender or food processor. When each fritter is golden brown, serve with the spicy tomato sauce and a vegetable.



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