1 cup frozen (thawed) or canned black-eyed peas
1 large egg
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon cayenne pepper
vegetable oil

In medium-size bowl mash black-eyed peas with a potato masher or fork until smooth. Stir in egg, onion, salt, and cayenne pepper.

In 10-inch skillet heat 1 inch oil over medium heat to 375 degrees on deep-fat thermometer. Drop mixture by teaspoonfuls into hot oil. Cook 2 to 3 minutes until golden. Using slotted spoon, place on paper towels to drain.