Black-Eyed Pea Fritters
2 15½-ounce cans black-eyed peas, drained
2 tbsp extra-virgin olive oil
1½ tsp kosher salt
Freshly ground black pepper
2 scallions, green and white parts, sliced
1½ cups yellow cornmeal
Place 2/3 of the black-eyed peas, ¼ cup water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add remaining peas and the scallions, and pulse 4-5 times to preak up the peas but not completely puree them.
Scoop a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. The balls do not need to be perfectly round – they are more authentic if roughly formed.
Put cornmeal into a shallow baking dish. Roll balls in cornmeal, leaving them in baking dish. Refrigerate 30 minutes.
Pour 2-3 inches peanut oil into large, heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted into the oil registers 375 degrees.
Fry fritters, in 2-3 batches, about 4 minutes per batch. Remove to drain on paper towel-lined baking sheet.
Season lightly with salt and serve with Red River Relish on the side.