Step 1

Place 1 pound dried black-eyed peas and 6 cups of the cold water in a large bowl. Let the peas soak for 30 minutes to loosen their skins.

Step 2

Meanwhile, trim and coarsely chop 1 large red bell pepper (about 1 1/3 cups) and 1 to 2 habanero peppers. Coarsely chop 1/2 large red onion (about 1 3/4 cups).

Step 3

Drain the peas through a colander (reserve the bowl) and discard any skins that have already floated to the top. Transfer half the peas (about 1 1/4 cups) to a blender and add 2 cups of the cold water. Blend in intervals of 5 to 10 seconds until you can see that the skins have come off almost all of the peas, 4 to 5 intervals total. Pour into the reserved bowl. Repeat blending the remaining beans and 2 cups cold water.

Step 4

Discard the skins that have floated to the top of the bowl. Sift through the peas and rub off and discard any remaining skins. Drain the peas through the colander. If needed, return the peas to the bowl, fill with cold water, and repeat until the skins are completely removed.

Step 5

Fill a large 10-inch straight-sided skillet with 3 cups vegetable oil and heat to 350ºF over medium-high heat. Meanwhile, return the drained peas to the blender. Add the red onion, bell pepper, habanero, 1 1/2 teaspoons kosher salt, and remaining 1 1/2 cups cold water. Blend on high speed until smooth, 1 to 1 1/2 minutes. The mixture should be smooth with no grittiness from the peas.

Step 6

When the oil is ready, fry in batches of 5 to 6: Drop 1/4-cup portions of the pea purée into the oil. Fry until golden-brown, about 4 to 6 minutes total. Transfer to a wire rack to drain.