A vibrant version of the fritter packed with fresh parsley, cilantro, and spring onions.
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Soak the peeled black-eyed peas in water for at least 4 hours or overnight until soft.
Place the soaked peas in a blender with the habanero, red onion, and just enough water to allow the blades to move.
Blend until a very smooth, thick paste is formed; avoid adding too much water or the batter will be runny.
Finely chop the parsley, cilantro, and spring onions, then fold them into the pea batter.
Use a wooden spoon or whisk to vigorously beat the batter for 5 minutes to incorporate air for a fluffy texture.
Season with salt and bouillon powder, stirring gently to combine.
Heat the vegetable oil in a deep pan over medium heat until a small drop of batter sizzles and floats immediately.
Scoop tablespoons of the batter into the hot oil and fry until golden brown on all sides, about 4 minutes.
