Fried Black-Eyed Peas


Black-eyed pea patties made with bacon, shallots, and roasted red peppers are pan-fried until golden brown and crispy. This recipe calls for canned peas, but for more flavor, I sometimes use leftover peas that I cooked with ham hocks or smoked turkey from New Year's. Get creative with how you serve them; sometimes I top them with fried green tomatoes or leftover candied yams.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 patties


  • ½ pound bacon

  • 3 cups canned black-eyed peas, rinsed and drained

  • cup chopped roasted red peppers

  • 2 tablespoons minced shallot

  • 3 tablespoons all-purpose flour, or as needed

  • salt and black pepper to taste

  • 1 tablespoon butter

  • 1 tablespoon vegetable oil


  1. Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

  2. Mash black-eyed peas in a bowl with a fork. Crumble bacon into the bowl, then stir in red peppers and shallot. Stir in enough flour to make the mixture stick together. Season with salt and pepper and form into four equal patties.

  3. Heat butter and oil in a large skillet over medium heat until butter melts. Add patties and cook until golden brown and crispy, about 4 minutes per side.

Nutrition Facts (per serving)

325 Calories
15g Fat
31g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 325
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 26%
Cholesterol 28mg 9%
Sodium 1051mg 46%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 23%
Total Sugars 1g
Protein 16g
Vitamin C 15mg 76%
Calcium 44mg 3%
Iron 2mg 13%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love