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Rinse the black-eyed peas or cowpeas under cold water.
Place the beans in a large bowl and cover them with water. Let them soak for at least 4 hours or overnight.
Drain the soaked beans and rub them between your hands to remove the skins. Rinse the beans again to wash away the skins.
In a blender or food processor, combine the soaked and skinned beans with the water.
Blend until you have a smooth, thick batter. Add more water if necessary to achieve the desired consistency.
Transfer the bean batter to a large mixing bowl.
Stir in the finely chopped onion, minced garlic, chopped bell pepper, chopped scotch bonnet or habanero pepper (if using), salt, ground black pepper, and ground paprika. Mix well to combine all the ingredients.
In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until hot.
Using a spoon or your hands, drop small portions of the batter into the hot oil, forming small patties or fritters.
Fry the bean fritters in batches, about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the fritters from the oil and place them on paper towels to drain any excess oil.
Enjoy your meal!