Ingredients

• 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
• 1/2 medium onion, diced
• 1/2 cup raw peanuts
• 1 teaspoon minced thyme
• 1/4 teaspoon cayenne
• 1 tablespoon apple cider vinegar
• 1/4 cup plus 2 tablespoons water
• 1 teaspoon coarse sea salt
• 1/2 cup finely chopped green bell pepper
• 1 tablespoon cornmeal
• 5 cups coconut oil

Instructions

1. • Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
2. • In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
3. • Preheat the oven to 200° F.
4. • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
5. • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
6. • Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
7. • Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
8. • Serve hot with Hot Pepper Sauce .