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Black-Eyed Pea Fritters with Corn Salsa

Black-eyed pea fritters with corn salsa

Rebecca Huff
Meatless Monday can come every day when you are eating something as satisfying as these black-eyed pea fritters with corn salsa!
5 from 1 vote
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Servings 0

Ingredients
  

  • 3 cups black eye peas or 2 - 15.5 oz cans
  • 1 bunch green onions sliced thinly (save 2 tablespoons of sliced green onions for the corn salsa)
  • 3/4 - 1 cup flour you can use gluten-free flour if you prefer, it works just fine
  • 1 egg lightly beaten
  • 2 teaspoons of oil for pan
  • Salt and pepper to taste
  • 1 tsp tandoori masala powder optional (use whatever seasonings you prefer)
  • Corn Salsa
  • 1.5-2 cups corn kernels fresh, uncooked is my favorite but frozen or canned works fine
  • juice and zest from one lime
  • 2 tablespoons honey
  • 2 tablespoons sliced green onions saved from fritter ingredients
  • diced purple onion optional
  • salt and pepper to taste

Instructions
 

  • In a separate bowl mix lime juice, honey, salt and pepper, stir well.
  • Add corn and green onions - stir and let sit while the fritters cook.
  • To cook black-eyed pea fritters
  • Mash black-eyed peas with a potato masher until semi-smooth, it will still have a few chunks of beans
  • Mix in flour, egg, green onions, and seasonings.
  • Add a small amount of oil to the pan to keep fritters from sticking.
  • Scoop 1/3 cup portions of mixture onto the pan, fry till lightly browned, then flip, frying the second side until brown.
  • Remove to plate, top with corn salsa.

Notes

These also make good meatless burgers. 
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