Fried Black Eye Peas Recipes

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.

FRIED BLACK-EYE PEAS

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.

PAN-FRIED BLACK-EYED PEAS

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.

FRIED BLACK-EYED PEAS

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

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.

SEASONED DEEP-FRIED BLACK-EYED PEAS

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.