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Buñuelos de Fríjol de Cabecita Negra (Black-eyed Pea Fritters) |mycolombianrecipes.com

Buñuelos de Fríjol de Cabecita Negra (Black-eyed Pea Fritters)

Erica Dinho
5 from 15 votes


  • 1 ½ cups black-eyed peas soaked in water overnight
  • 1 large egg beaten
  • 2 tablespoon of cornstarch
  • Salt and pepper to your taste
  • 2 tablespoons of sugar
  • ½ teaspoon garlic powder
  • Vegetable or canola oil for frying


  • Drain and rinse the black-eyed peas.Place in the food processor and process for 30 seconds. (This will help the bean separate from the husks).
  • Place the crushed beans in a bowl with water and mix well. Drain and take off all the husk and discard. Save the white beans and set aside.
  • Return the peeled beans to a clean food processor and add the eggs, cornstarch, salt, pepper, sugar and garlic powder. Process until paste is formed.
  • In a frying pan, heat the oil over medium-high heat to 350u00ba. Drop bean batter very gently into oil by the tablespoonful, 5-6 at a time, being careful not to overfill the pan. Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Remove fritters from oil and drain on paper towels. Serve with lime and salsa rosada(pink sauce) on the side.
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