Get ready to transform an ordinary legume into a crunchy, irresistible Southern delicacy that will have your taste buds dancing! These Fried Black Eyed Peas are not just a side dish – they're a crispy revelation that bridges traditional Southern cooking with modern snack-time excitement. Whether you're looking to impress guests, add a unique twist to your meal, or simply indulge in a mouth-watering treat, this recipe promises a delightful crunch that will keep everyone coming back for more.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 cups black-eyed peas (cooked)
- 1 cup cornmeal
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
Instructions
- Drain the cooked black-eyed peas thoroughly and pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine cornmeal, flour, salt, and pepper to create the coating mixture.
- Gently toss the black-eyed peas in the dry mixture, ensuring each pea is evenly coated with the seasoned breading.
- Heat oil in a large cast-iron skillet or deep fryer to 350°F (175°C). Use enough oil to allow peas to be fully submerged.
- Carefully drop the coated black-eyed peas into the hot oil in small batches to prevent overcrowding.
- Fry the peas for 3-4 minutes, stirring occasionally, until they turn golden brown and crispy.
- Remove the fried peas using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- Sprinkle additional salt if desired and serve hot as a crispy Southern-style side dish or snack.
Tips
- Moisture is the Enemy: Ensure your black-eyed peas are completely dry before coating. Use paper towels to pat them thoroughly, preventing soggy breading.
- Oil Temperature Matters: Maintain a consistent 350°F (175°C) for perfect golden-brown crispiness. Use a cooking thermometer for precision.
- Batch Frying is Key: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even cooking.
- Seasoning Variations: Experiment with your coating mix by adding cayenne pepper, garlic powder, or smoked paprika for extra flavor.
- Drain Properly: Use a wire rack instead of paper towels to prevent the peas from becoming soggy. The elevated surface allows excess oil to drip away.
- Serve Immediately: These are best enjoyed hot and crispy, right after frying. Serve as a snack, appetizer, or unique side dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
