If you like making a dish that can extend into 2 meals, this is a great one to have in your repertoire. While these fritters will work with any leftover beans, I always make them after making Hoppin’ John for New Year’s Day. It’s great to start out the New Year with 2 meals ready to go in the fridge!
Start with 2 cups of leftover beans, thicken with oats or oat flour and a beaten egg. Then carefully dredge in cornmeal before pan-frying. When the fritters are done stir some chipotle into mayo and serve.
These are very delicate, and somewhat messy to make, but as soon as they make it into the oil they’re fine. Here’s a few things you can do to help the process. Drain the beans in a fine mesh strainer before mixing the batter. I skipped this step and instantly regretted it. If your bean mixture looks too watery, add a few more tablespoons of oat flour, or even regular flour. Use a slotted spoon to transfer the batter to the cornmeal, and the pan (this helped a lot). It won’t look like a fritter until it’s cooked. Let the patties cook on the first side until the bottom is very firm. If it falls apart when you’re flipping it, just let it cook, and then flip it once more to cook the broken side. These are easy, and don’t have to look perfect! If you don’t have chipotle, just mix your favorite hot sauce into mayo or greek yogurt for a spicy dipping sauce.
Black Eyed Pea Fritters
2 cups cooked Hoppin’ John with Celeriac (or any leftover cooked and seasoned beans)
1/2 cup oat flour, quick oats, or whole oats ground in a food processor
1 egg lightly beaten
corn meal for dredging
canola oil for frying
1 tablespoon pureed chipotle in adobo
1/4 cup mayonnaise
1 tablespoon apple cider vinegar or lemon juice
Use a fine mesh strainer to strain excess liquid from the beans. Lightly mash the beans, and then stir oats and egg into the beans. If the mixture looks too soupy, add a few more tablespoons of oats. Spread about a half cup of cornmeal onto a plate. Set the plate and bean mixture next to the stove while the oil heats.
Heat a 1/2 inch of oil, in a cast iron pan for frying. When the oil is shimmering, drop about a 1/4 cup of the bean mixture onto the cornmeal. Carefully flip and transfer to the skillet. Fry about 3 fritters at a time, being careful not to overcrowd the pan. Drain on rack or paper towels. When the fritters are cooked, mix together the aioli and serve.