Crispy Blackeye Pea Fritters with Andouille and Rice
These golden, crispy fritters combine creamy blackeye peas with savory andouille sausage and tender rice, creating a satisfying Southern-inspired appetizer or side dish. The mixture is chilled to help it hold together, then breaded and fried until perfectly crispy outside while remaining creamy within. Fresh herbs and coarse salt add a bright finishing touch. Perfect for game day gatherings, potluck dinners, or as a hearty starter that showcases the earthy flavor of blackeye peas in an unexpected, crowd-pleasing format.
Ingredients
- 2 tablespoons olive oil
- 4 ounces andouille sausage, finely diced
- ¼ cup onion, minced
- 2 tablespoons garlic, minced
- 1 teaspoon fresh thyme, leaf
- ¾ cup short-grain rice
- 2 cups chicken broth
- ¾ cup Camellia Brand Blackeye Peasnavy beans or black beans1:1
changes flavor profile slightly
- 2 tablespoons sharp cheddar cheese, shredded
- 1 tablespoon unsalted butter
- 1 tablespoon Moulin Rouge Sassy Seasoning Salt
- vegetable oil, for frying
- 1 cup all-purpose flour
- 1 tablespoon Moulin Rouge Sassy Seasoning Salt
- 3 large eggs, beaten
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1 teaspoon coarse-grain salt
- 2 tablespoons herbs, chopped
Instructions
- 1
Heat olive oil in a large saucepan over medium heat
- 2
Add sausage and cook until it starts to brown
- 3
Add onion, garlic and thyme and cook until vegetables are softened
- 4
Stir in rice and cook until grains turn translucent
- 5
Add chicken stock half-cup at a time, stirring frequently until absorbed and rice is al dente
- 6
Stir in blackeye peas, cheese, butter and seasoning salt
- 7
Spread mixture on baking sheet and refrigerate until completely chilled
- 8
Heat vegetable oil to 350°F in heavy-bottomed pot
- 9
Set up breading station with seasoned flour, egg wash, and breadcrumbs in separate dishes
- 10
Form cold mixture into golf-ball sized balls
- 11
Roll each ball in flour, then egg wash, then breadcrumbs
- 12
Fry in batches until golden brown
- 13
Drain on paper towels
- 14
Sprinkle with salt and herbs and serve hot
Tips
Chill the mixture thoroughly for at least 2 hours to help the fritters hold their shape during frying and prevent them from falling apart in the oil.
Maintain oil temperature at 350°F for even browning and crispy texture without absorbing excess oil.
Work in small batches when frying to avoid overcrowding the pot, which can lower oil temperature and result in greasy fritters.
Good to Know
Refrigerate leftover fritters for up to 3 days. Reheat in 375°F oven for 5-8 minutes to restore crispiness.
Mixture can be made and chilled up to 24 hours ahead. Bread and fry just before serving for best texture.
Serve immediately while hot and crispy. Pairs well with remoulade, hot sauce, or garlic aioli for dipping.
Common Mistakes
Don't skip chilling time or fritters will fall apart during frying
Avoid overcrowding oil to maintain proper temperature and prevent soggy results
Don't overmix the rice mixture to avoid breaking up the grains
Substitutions
Gluten-Free Swaps
General Alternatives
changes flavor profile slightly
FAQ
Can I bake these instead of frying?
Yes, bake at 425°F for 15-20 minutes, turning once. They won't be as crispy but still delicious with less oil.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work but won't be as crispy. For extra crunch, crush cornflakes or crackers as an alternative coating.
How long do these keep and can I freeze them?
Store refrigerated for 3 days. Freeze breaded uncooked fritters up to 1 month, then fry from frozen adding 1-2 extra minutes.