A fiery version of the fritter featuring extra habanero and scotch bonnet peppers.
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Soak the peeled black-eyed peas in water for at least 4 hours or overnight until softened.
Drain the peas and place them in a high-speed blender with the scotch bonnets, habaneros, onion, and ginger.
Add the water sparingly, blending until you achieve a thick, smooth paste; avoid making it too watery.
Pour the mixture into a large bowl and use a wooden spoon or whisk to beat the batter vigorously for 5-10 minutes to incorporate air.
Stir in the salt, bouillon powder, and finely chopped green onions until well combined.
Heat the vegetable oil in a deep frying pan over medium-high heat until a small drop of batter sizzles and floats immediately.
Use a deep spoon to scoop the batter into the hot oil, forming small rounds, and fry until the bottoms are golden brown.
Flip the fritters and fry the other side until evenly golden and crisp, then drain on paper towels before serving hot.
