These fritters, which you’ll also find in Texas and Florida, have their origins in the Caribbean—and, if you want to trace them further back, India; see the variation.

　　

Ingredients

makes 6 to 8 servings

　　2 cups (about 1 pound) dried black-eyed peas, soaked overnight and drained

　　4 garlic cloves, peeled

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　2 small fresh chiles, preferably habanero, or small dried chiles, stemmed and seeded, or 1/2 teaspoon Tabasco sauce, optional

　　Corn, grapeseed, or other neutral oil for deep-frying

　　1 lime, cut into wedges, for serving

　　

Step 1

Rinse and dry the peas and then place them in a food processor with the garlic, salt, pepper, and chiles. Process until the mixture is well combined and then pulse until the mixture becomes fluffy.

　　

Step 2

Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F on a deep-frying thermometer or a pinch of the batter sizzles, but not violently. Using a tablespoon, gently drop spoonfuls of the pea mixture into the oil and fry, turning once, until golden brown, about 5 minutes or a little more. Work in batches, taking care not to crowd the fritters.

　　

Step 3

Drain on paper towels and serve with lime wedges.

　　

Phulouri: Split Pea or Chickpea Fritters (India)

Step 4

Substitute dry green or yellow split peas or chickpeas for the black-eyed peas and add 1 small chopped onion, 1/2 teaspoon hot red pepper flakes, or to taste, 1 tablespoon peeled and minced fresh ginger, 1 teaspoon minced garlic, 1/2 cup chopped fresh cilantro leaves (some stems are okay), 1 teaspoon each ground coriander and cumin, and 1/2 teaspoon ground fenu-greek.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.