Soak dry black-eyed peas for 24 hours. Add three times more water than the volume of peas.
Stir and rub handfuls of peas to remove skins. This process is time consuming. It takes changing water about a dozen times. Some stubborn skins need to be removed individually. Drain water.
Place soaked peas and the rest of the ingredients (except for oil) in a blender jar and blend until smooth.
Using a mixer with whisk attachment, whip the batter on high speed for about 5 minutes.The batter doubles in volume and becomes a stable foam, looking similar to a merengue whipped to soft peaks.
In a deep frier, heat the oil to 350F. Spoon or pipe whipped batter into it and fry for about a minute on each side, until they are golden brown and crispy outside. Place on paper towel to absorb extra oil. Serve warm or room temperature. They are still good the next day.