Crispy, Golden, and Packed with Lowcountry Soul
Golden, crispy, and deeply rooted in tradition. These Hoppin’ John fritters are a playful twist on a Southern New Year’s staple, transforming the iconic black-eyed pea and rice dish into bite-sized comfort. Each fritter is bursting with smoky bacon, earthy peas, and creamy rice grits, creating a crunchy exterior that gives way to tender, flavorful centers.
Served over a vibrant hot pepper sauce that adds tang and heat, then finished with a refreshing pea tendril salad, this dish balances rich indulgence with bright, garden-fresh notes. It’s soul food reimagined—perfect for gatherings, appetizers, or when you want tradition with a little modern flair.
Ingredients
Fritters
- 1 cup Anson Mills rice grits, cooked
- 1 cup Marsh Henmill black-eyed peas, cooked and lightly mashed
- 4 slices Peculiar Pig Farm bacon, cooked and chopped
- ½ cup scallions, finely sliced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- ½ cup flour (or cornmeal for extra crunch)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- Salt & black pepper, to taste
- Oil, for frying
Hot Pepper Sauce
- 1 cup hot peppers (Fresno, cayenne, or jalapeño), roughly chopped
- 2 cloves of garlic
- ½ cup vinegar
- 1 tbsp sugar
- 1 tsp salt
Pea Tendril Salad
- 2 cups fresh pea tendrils
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & black pepper, to taste
Step-by-Step Instructions
1. Prepare the Fritter Mixture
- In a large bowl, combine cooked rice grits, black-eyed peas, chopped bacon, scallions, garlic, and seasonings.
- Add in the beaten eggs and flour, mixing until the batter holds together.
2. Fry the Fritters
- Heat oil in a cast-iron skillet over medium-high heat.
- Drop spoonfuls of the mixture into the hot oil and fry until golden brown and crispy, about 2–3 minutes per side.
- Remove and drain on a paper towel-lined plate.
3. Make the Hot Pepper Sauce
- In a blender, combine peppers, garlic, vinegar, sugar, and salt. Blend until smooth.
- Pour into a saucepan and simmer for 10 minutes to thicken slightly.
4. Toss the Pea Tendril Salad
- In a small bowl, toss pea tendrils with olive oil, lemon juice, salt, and pepper.
5. Assemble & Serve
- Spoon hot pepper sauce onto a serving plate.
- Arrange the fritters on top.
- Finish with a fresh handful of pea tendril salad for brightness and crunch.
Pro Tips & Serving Suggestions
- Use stone-ground rice grits for extra texture and depth of flavor.
- Swap bacon for smoked turkey or keep it vegetarian by leaving out the meat.
- Serve these fritters as a party appetizer or as a side dish with collards and cornbread.
About the Creator
This recipe comes from Chef Kevin Mitchell (@chefscholar) — culinary historian, educator, and chef dedicated to preserving and celebrating African American foodways. His dishes bridge tradition and innovation, honoring the roots of Southern cuisine while keeping it vibrant and relevant today.
Follow Chef Kevin Mitchell on Instagram: @chefscholar
Chef Kevin Mitchell | @chefscholar