- 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.
- 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.
- Add peas, 1 cup of dry cornbread mix, onion, peppers, cilantro, and the soup mix spice packet to a food processor. Pulse until combined.
- 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.
- 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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