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.
FRIED BLACK EYED PEAS
Steps:
- Drain and rinse beans.
- Place on paper towels and allow to air dry on counter for at least an hour.
- When ready to cook, heat oil in a dutch oven or electric fryer to 325 degrees.
- With a heat proof strainer (cooking spider) scoop up peas and place into the hot oil.
- Place 2 scoops of peas into the oil at a time being careful not to over crowd.
- Cook for approximately 4 minutes. **Peas will start to float to the top of the cooking oil when they are about ready.
- Remove from fryer and place on paper towels to drain.
- Immediately sprinkle with seasoning salt.
PAN-FRIED BLACK-EYED PEAS
Simple and quick pan-fried black-eyed peas recipe. Peas are garlicky and smokey from olive oil infused fresh garlic cloves and smoked sweet paprika.
Provided by Marwin Brown
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Drain and rinse black-eyed peas thoroughly
- Heat skillet on low heat. Add garlic and saute 2-3 minutes. Add paprika and cook for another 1-2 minutes.
- Increase heat to medium. Add red onions and red peppers and mix well. Add black-eyed peas and fry for 5 minutes stirring occasionally to make sure all individual peas are touched by the infused oil. Season as needed with salt, pepper, and more paprika. Remove from heat and garnish with fresh basil or parsley.
Nutrition Facts : Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, Calories 84 kcal, ServingSize 1 serving
FRIED BLACK-EYE PEAS
I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.
Provided by MAJIX
Categories Side Dish Beans and Peas
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
- Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g
BLACK-EYED PEA FRITTERS
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
- Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
- Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
- Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the green onions.
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
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 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 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.
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
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