Crispy Southern Black-Eyed Pea Patties

Southern black-eyed pea patty with a Cajun dipping sauce.

Crispy Southern Black-Eyed Pea Patties

For perfectly crispy southern black-eyed pea patties with a creamy interior, don’t rush the cooking process. Let them fry for 15-20 minutes, flipping occasionally and adjusting the heat occasionally. If they brown too quickly, lower the heat drastically. Aim for a deep, dark brown—not just golden—for the best crunch. Cooking them too fast on high heat will burn them before they crisp up properly.

Course Appetizer, classic dinner

Cuisine Southern American

Keyword bean patties, black eyed pea patties, black eyed peas, southern patties

Prep Time 10

Cook Time 40

Servings people

Calories 400kcal

Author April Boller Wright

Cost $7.00

Equipment

10 Inch Always Pan

Ingredients

For the patties

2 cans 15 oz each black-eyed peas
2 ½ cups chicken broth or water
¾ tsp salt for the broth
1 tbsp fresh parsley finely chopped
2 fresh sage leaves finely chopped
¾ cup onion finely minced
2 tsp minced garlic
1 tsp dried thyme leaves
¼ tsp garlic powder
¼ tsp onion powder
A pinch of celery seeds
1 tsp black pepper
½ - 1 tsp salt start with ½ tsp, then adjust to taste
⅓ cup cornmeal
1 beaten egg
1/3 cup cooking oil add more if needed. I use avocado or olive oil see notes below*
Hot sauce or Cajun dipping sauce

Cajun Dipping Sauce

1 cup mayonaise
¼- ½ tsp garlic powder
¼- ½ tsp onion powder
1-2 tsp Cajun seasoning adjust to your spice preference
⅛-¼ tsp red pepper
2-4 tsp horseradish start with 2 tsp and add more if desired
1 tbsp buttermilk add more or less if you like

Get Recipe Ingredients

Instructions

Prepare the black-eyed peas:

Start by cooking your black-eyed peas according to the can’s directions. I like to simmer mine in 2 ½ cups of chicken broth with ¾ teaspoon of salt for extra flavor. You want them nice and soft, so give them a taste after they’ve simmered for a bit. Once they’re tender with a soft bite, they’re good to go! Drain and rinse them immediately—trust me, mashing is way easier while they’re still warm.
In a large bowl, mash the drained black-eyed peas thoroughly. Use the back of a spoon or fork to break them down. Add the parsley, sage, onion, garlic, thyme, garlic powder, onion powder, celery seeds, black pepper, salt, cornmeal, add the beaten egg. Stir until fully combined and the mixture is smooth but thick.
To prevent the mixture from sticking to your hands, wet your hands with a little water and I mean a little. Knead the mixture in your hands a few times to help bind it. Using a heaping tablespoon, form the mixture into 16 small balls. Lightly oil the back of a ¼ cup measuring cup and gently press each ball down to form the patties.
Heat about 2-1/4 tbsp of cooking oil (see notes below about this step) in a skillet over medium-high heat. Add the patties to the hot oil then reduce the oil temperature to low and cook for about two minutes then set to medium high heat. Fry until they're a darker brown. If they start to browning too quickly, lower the heat drastically. Keep an eye on them and be ready to tweak the temperature as needed. I cook these between high and low temperature. They’ll need about 15-20 minutes per batch, flipping occasionally and adjusting the heat as needed.
Make the sauce:
In a small bowl, mix the mayo, garlic powder, onion powder, Cajun seasoning, red pepper, horseradish and buttermilk. Taste the sauce and adjust the seasoning to your liking.

Serve:

Serve with fresh herbs, lemon slices or leafy greens for a decorative touch, along with hot sauce or cajun dipping sauce.

Video

Notes

Pro Tips

Fresh Black-Eyed Peas: If you're using fresh black-eyed peas, cook them for about 1 hour or until they're soft and no longer gritty. If they’re still a bit gritty, give them more time to cook. Once they're done, drain, rinse, and mash them as described above.
If you can, mash the beans right away—don’t wait until they’ve completely cooled. They’re much easier to mash when they’re still warm! You don’t need to mash every single bean perfectly—it's totally fine if some remain whole. Don’t stress about getting a completely smooth mixture; a few intact beans add a nice bit of texture to the patties!
Oil Choice: You can use vegetable oil, avocado oil, or olive oil to fry these patties. I wouldn't recommend using peanut oil, though—it tends to make them too dark and almost burnt-looking, which isn’t the vibe we're going for
You’ll need btw 1/3 -1/2 cup or more of cooking oil for frying. I started with 3-4 tablespoons and added more as needed since I was frying up 16 smaller patties. Depending on your pan size and how many patties you're making, you might need to adjust the oil amount.
Crispy patties: These patties are beautifully crispy on the outside with a creamy interior, but achieving that perfect texture takes patience.You're not aiming for a cute little golden brown here—you want that deep, rich, crispy perfection. Although, if I do say so myself, those darker patties still look pretty darn cute. And no, they won’t taste burnt! Unless you crank up the heat too high and try to rush things—then, yeah, they’ll burn, and you’ll end up with some sad, not-so-crispy bean patties.
So keep an eye on them and be ready to tweak the temperature as needed. They’ll need about 15-20 minutes, flipping occasionally and adjusting the heat as needed. I’ve learned the hard way (more than once) trying to speed through dinner. 😅 Let the oil do its thing, and you’ll be rewarded with that ultimate crunch!
You’ll know they’re dark enough by the bite—they should have that crispier crunch, not a soft crispy bite. If they start browning too quickly remember to, lower the heat for a bit.
My Favorite Pan: I was able to fit about 7-8 patties into my 10-inch Always Pan. If you’ve seen the video, you’ll know how easily the patties move around in the pan, cooking perfectly without sticking! Just to be clear, I’m not trying to sell you on these pans—I only mention products I actually use and love. I used to eye this pan for about a year or prob more before finally biting the bullet and getting one. And honestly, it’s been a game-changer. It heats evenly, cleans up with no hassle, and gives the patties that perfect crispy texture. If you're on the fence, I get it—I'm just saying, it’s made my cooking life a lot easier. The non-stick surface means less oil, less mess, and a smoother cooking experience—perfect for frying these bean patties!

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