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My review
Deep Fried Black Eyed Peas
56
*Fat~Dog~Lane*
"Fun, funky and full of flavor! Think 'far out bar goodies' or your next full-fledged addiction. There's a crazy depth to the flavor and a buttery afterburn. Precooking the peas can be done a day in advance, making serving quick and easy. Enjoy!"
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Ingredients
8 h 30 m servings 126Original recipe yields 16 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.
Footnotes
- Cook's Note
- Adjust seasonings to personal preference. I've also used pickled jalapenos with much success.
Nutrition Facts
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
4/1/2010
I just love this recipe because it's fun & different :o) If the peas are fried long enough, they're light & crispy, almost hollow & pop in your mouth. Be sure they're nice & cool before fryin...
Most helpful critical review
6/7/2010
I was not impressed. What an oily mess and a terrible jolt to ones system (meaning your body). And one does what, with these fried things? Yes I fried them as the recipe called for and it looked...
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4/1/2010
I just love this recipe because it's fun & different :o) If the peas are fried long enough, they're light & crispy, almost hollow & pop in your mouth. Be sure they're nice & cool before fryin...
4/19/2010
I made these for my get together last night and everyone talked about how they have never heard of these or even tried these before. I will admit I messed up the recipe. I forgot to add the old ...
5/23/2010
Crunchy outside, full of flavor inside. The recipe is good as it is. We've made couple of changes just to try to get different tastes. Used Italian spice mix and red hot chili to season after fr...
6/24/2010
My friends loved these! Crispy, salty, flavorful & snacky :) Mine turned out nice & light, not greasy like another reviewer, maybe their oil needed to be hotter. I made sure mine were well d...
6/7/2010
I was not impressed. What an oily mess and a terrible jolt to ones system (meaning your body). And one does what, with these fried things? Yes I fried them as the recipe called for and it looked...
8/29/2010
Mmmmmm! big hit at our place We grow our own and this is a different way to use them. I used a cajun season salt and extra garlic salt. Be sure to drain well on paper towels.I did a quick soak m...
4/28/2011
I normally hate beans/peas because of their texture. The crispiness of deep-frying takes that all away. This recipe is wonderful. My only tip is to use a pot to deep-fry these. I did everything ...
3/26/2011
Just made these for the first time. I must say they turned out fantastic! Nice, light and not too greasy just make sure your oil is nice and hot. The only thing I changed was using sea salt in...
10/28/2010
I must've been missing something, but this did not turn out good for me. Frying the peas was very painful - they oil kept bubbeling and overflowing from the pot even when only a few of the peas ...