Jamaican Bean Fritters


  • 2 cups black eyed peas
  • 1 red Habanero pepper, seeded and minced
  • Kosher and fresh ground black  pepper to taste
  • 2 scallions, minced
  • Oil for frying

These are very spicy.


  • Soak beans in cold water overnight.
  • Drain, rub off and discard the skin.
  • Cover the beans with water or chicken stock and cook for 1-2 hours or until tender.
  • Drain, rinse add to a food processor and process until smooth.
  • Add the peppers and scallions and pulse until well combined. Season with salt and pepper
  • Heat the oil in a large saute pan and add tablespoons full of the mixture. Do not overcrowd the pan.
  • Drain on paper towels and serve warm.

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