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Spicy Split Pea Hushpuppies

Indian meets Southern in these protein-packed hushpuppies! Uses Women's Bean Project Spicy Split Pea Soup Mix and Golden Cornbread Mix.
Side

Servings

20 hushpuppies

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

4 hours

Difficulty

Hard


Ingredients

Featured WBP Products

Golden Cornbread Mix
5.25
Women's Bean Project spicy split pea soup mix in recyclable packaging
Spicy Split Pea Soup Mix
6.50

Spicy Split Pea Hushpuppies

Indian meets Southern in these protein-packed hushpuppies! Uses Women's Bean Project Spicy Split Pea Soup Mix and Golden Cornbread Mix.
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Instructions

  1. Soak 1 cup of split peas for at least 4 hours in a large mixing bowl with enough water to cover peas by an inch.
  2. Heat the oil in a medium heavy-bottomed pot to a temperature of 325 degrees. Place a wire cooling rack over a layer of paper towels on a baking sheet. Drain the peas and gently pat dry.
  3. Add peas, 1 cup of dry cornbread mix, onion, peppers, cilantro, and the soup mix spice packet to a food processor. Pulse until combined.
  4. Form the mixture into 1″ – 2″ balls and carefully drop into hot oil. Fry for about 3 minutes or until golden brown, turning the balls as needed.
  5. Remove cooked hushpuppies from the oil and transfer to wire rack to cool and drain. Serve warm or let cool completely to store for up to 4 days.

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