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Mix the batter: Combine the black-eyed peas, cornmeal, onion, hot pepper, thyme, garlic and salt in a large mixing bowl. Mash all ingredients together until a dense paste forms.
Form the patties: Score the paste into four equal parts in the bowl. Roll and shape 3 patties from each part. Pan-fry right away or place on a covered sheet pan in the refrigerator for up to one day.
Pan-fry the fritters: Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the fritters in batches cooking 3-4 minutes per side, flipping only once, until golden brown.Drain the fritters on a paper towel-lined plate. Add a sprinkle of salt if needed. (I did not find it necessary.) Enjoy warm with or without hot sauce.