SEASONED DEEP-FRIED BLACK-EYED PEAS
Crunchy on the outside and creamy on the inside, our satisfying, deep-fried black-eyed peas are seasoned to perfection and ready in only 10 minutes.
Provided by Paula Jones
Categories Snack
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- In deep 2-quart saucepan, heat oil to 325°F. Line plate with layers of paper towels to absorb oil after cooking peas.
- Carefully place peas in hot oil; cook 3 to 4 minutes.
- Using wire strainer or skimmer, transfer peas to plate. Immediately sprinkle with seasoning.
Nutrition Facts : ServingSize 1 Serving
BLACK EYED PEA FRITTERS
Steps:
- In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
- Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.
FRIED BLACK-EYED PEAS
Hot from the skillet, these small fried black-eyed peas are tossed with dark brown sugar for sweetness and smoked paprika for a robust kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h30m
Number Of Ingredients 5
Steps:
- Soak peas in a bowl of cold water for 3 hours. Drain, and pat dry. Whisk together sugar, 1 tablespoon salt, and the pimenton.
- Heat oil in a large heavy pot over medium heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, fry peas until golden and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined tray. Drain for about 30 seconds. Immediately transfer peas to a large bowl, and sprinkle with sugar mixture. Toss lightly to coat.
BLACK EYED-PEA SALAD WITH FRIED KALAMATA OLIVES AND PARSNIP
Provided by Damaris Phillips
Categories side-dish
Time 9h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- The night before, pick over the peas and discard any stones. Place in a large pot or bowl, cover with water and let soak overnight. Drain and rinse.
- Combine the peas, bay leaf, cumin and 3 cups water in a saucepan over medium-high heat and bring to a rapid simmer. Cook for 5 minutes, then reduce the heat to low and cook, uncovered, until tender, 25 to 30 minutes. If the water gets low, add more to just cover the peas. Strain the peas and remove the bay leaf.
- Combine the cooked peas and 1/2 teaspoon salt in a medium bowl. Let stand while you fry the olives.
- Heat the oil in a medium cast-iron skillet over medium heat until hot. Add the olives and cook until fragrant and the outsides blister, 3 to 5 minutes. Pour the olives and oil over the peas. Add the parsley, parsnip, green onions and lemon juice and toss to combine. Season to taste with freshly ground black pepper and 1/2 teaspoon salt. Refrigerate until ready to serve.
BLACK EYED PEA COCKTAIL BALLS
Make and share this Black Eyed Pea Cocktail Balls recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 23m
Yield 24 balls.
Number Of Ingredients 10
Steps:
- Drain and mash black eyed peas.
- Combine all ingredients, except cooking oil, the 1 tablespoon salad oil is combined with all ingredients.
- MIx well.
- Drop by rounded teaspoons into hot cooking oil; cook until browned.
- Drain on absorbent towels.
- This may be made into patties and fried, it has a sausage taste.
Nutrition Facts : Calories 28, Fat 0.9, SaturatedFat 0.2, Cholesterol 8.8, Sodium 80.2, Carbohydrate 3.8, Fiber 0.7, Sugar 0.1, Protein 1.3
DEEP-FRIED BLACK-EYED PEA AND HAM BITES WITH SWEET CRANBERRY DIP
I always make black-eyed peas in some form on New Years Day. This is Paula's Dean appetizer recipe with a 5 star rating that I plan to make this year.
Provided by KathyP53
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine peas, shallots, bell pepper, and ham. Mix in cornstarch, egg whites, salt and pepper to taste.
- In a small saucepan, combine cranberry sauce, syrup, and garlic powder. Heat through until warm, Cover and keep warm.
- Heat oil in a Dutch oven or deep-fryer untilit reaches 325 degrees. Working in batches and using 2 tsp., carefully slide small portions (bites) into the hot oil. Pea mixture is not very firm, so you have to slide them into the hot oil very slowly so they will keep their shape. Deep fry for 5 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.
- Serve with cranberry dipping sauce.
Nutrition Facts : Calories 501.3, Fat 6.8, SaturatedFat 2.4, Cholesterol 31.7, Sodium 429, Carbohydrate 92.1, Fiber 5.2, Sugar 44.6, Protein 18.5
BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH
Categories Bean Pepper Appetizer Breakfast Side Fry Cocktail Party Vegetarian Pea Bell Pepper Hot Pepper Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 36 fritters
Number Of Ingredients 17
Steps:
- Soak peas for fritters:
- Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
- Make relish:
- Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
- Make fritters:
- Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
- Fry fritters:
- Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.
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