Black-Eyed Pea Fritters

Chef J.D. Fratzke shared a recipe for black-eyed pea fritters and shared a fun experience available at Falls Landing in Cannon Falls.

Interested in Highway 52 Guest Chef Revue? Click here for tickets.

Try it at home!

Black-Eyed Pea Fritters

.5 cup red pepper, small dice
.5 cup yellow onion, small dice
.5 cup celery, small dice
1 tbl minced garlic
.5 tsp gumbo file (ground sassafrass root)
.25 tsp ground cumin
.25 tsp ground cayenne
1 tbl fresh lemon juice
4 cups cooked black-eyed peas
2 cups cooked white rice
1 egg
1 cup bread crumbs
6 oz cooked crayfish tails, chopped
Salt and pepper to taste

  • In a large saute pan, bring about an ounce of olive oil up to temperature over medium heat. Add peppers, onion, celery and garlic to pan and saute, stirring often, until onions are translucent and garlic begins to brown.
  • Add dry spices and stir until aromatic, then add peas and rice. Stir together until well-incorporated. Reduce heat to low and simmer for about ten minutes.
  • Transfer half of rice and peas mix to a baking dish or mixing bowl to cool. In small batches, pulse remaining half of rice and peas mix in a food processor until blended to the consistency of oatmeal. Mix together with cooling rice and peas mix.
  • When temperature has chilled to 50 degrees or less, fold in egg, bread crumbs, crayfish tails and lemon juice. Add salt and pepper to taste and place in refrigerator to chill for two hours.
  • Roll rice and pea fritters into dumplings about the size of a golf ball.
  • Heat a saute pan with two ounces of canola oil over medium heat. Lightly press rolled dumplings on a cutting board to flatten them into a burger-like shape and gently place them in heated oil. Saute on each side until dark golden brown – about three minutes. Arrange on a platter and serve with hot sauce and remoulade.
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