3 cups cooked black-eyed peas
½ cup cornmeal
1 onion, chopped
1 bunch green onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeds removed and finely chopped
2 teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon freshly ground pepper
2 eggs, beaten
2 tablespoons mayonnaise
Oil for frying
In a bowl, mash peas with back of a fork. Add remaining ingredients and mix well. Form mixture into 2-inch ovals. Heat oil in a frying pan to 350 degrees. Drop ovals into hot oil and fry until golden. Remove with a slotted spoon and place on paper towels to drain. Serve immediately with pepper jelly or relish.
Yield: 24 beignets
