Comments on: Blackeyed Pea Fritters

By: Tomato Lady

Tomato Lady — Sat, 21 Nov 2009 07:27:15 +0000

Robin-How about a couple of tablespoons chopped sweet bell pepper, any color? Or chopped dried tomato? A pinch of cumin, perhaps . . .

By: Robin

Robin — Sat, 21 Nov 2009 01:30:11 +0000

LOVE blackeyed peas and want to try this.
could you recommend an additional flavor to replace the jalepino?? sadly we cannot eat them – (my speed of hot sauce is catsup!) but i would think a little punch of ’something’ would be a good idea

thanks rj is so cal

By: TL

TL — Fri, 26 Jun 2009 12:24:55 +0000

Hi Jennifer! Fresh, cooked blackeyed peas would be delicious. Wish I had some homegrown . . .

By: Jennifer

Jennifer — Fri, 26 Jun 2009 11:41:06 +0000

Neat looking recipe, I’ll have to try it. What about using fresh black eyed peas? They are available locally here (admittedly, the south, panhandle of florida), and we had some last week cooked with a strip of bacon and some garlic powder. YUUUMMM!

By: TL

TL — Fri, 26 Jun 2009 02:30:58 +0000

Those are genius add-ins, I’ve got to try that! Thanks!

By: Monkeyfister

Monkeyfister — Fri, 26 Jun 2009 01:39:00 +0000

This is a WONDERFUL recipe! I’ve cooked this twice this week. I am impressed with the versatility of this little recipe. Tonight, I added some parsley, cumin and garlic for a slightly Mid-Eastern flavor. I might add some mint or some lemon zest next time.

Thank you for sharing this!

–mf