Mix sour cream, 1/2 teaspoon of the seasoned salt and seasoned pepper in small bowl until well blended. Cover. Refrigerate until ready to serve.
Mash black-eyed peas in large bowl. Stir in remaining ingredients, except oil, until well blended.
Heat oil in large deep skillet on medium-high heat. Drop bean mixture into oil by 1/4-cupfuls, flattening slightly. Cook fritters, turning once, 7 minutes or until golden brown. Drain on paper towels. Keep warm while cooking remaining fritters. Serve warm fritters with sour cream mixture.