It’s finally here! I know, I know, many of you local Southern Soul friends have been waiting on me to write about these peas, especially if you tasted them at my New Year’s cooking demonstration. With the big game coming up this weekend, I thought it would be the perfect time to share this recipe. Your family and friends will not believe what they are eating and what a great addition to your Super Bowl party menu.
When I make Fried Black Eyed Peas, my family goes crazy! No, I’m not kidding. They are crunchy on the outside, creamy in the middle with a salty, savory flavor. As soon as they are cool enough to touch, they seem to disappear by the handful. Most of the time I make them for a snack but they can also be served sprinkled on salads or as a topping for soups – awesome!
Black-eyed peas are an especially rich source of potassium and just like all legumes, they are very good fiber sources, providing 4 grams or 16% of the recommended daily value. Most beans, including black-eyed peas, are rich in iron and they do not contain any fat or cholesterol.
So, with all of this goodness packed into the little, unassuming black eyed pea, don’t stress that they are fried. It’s all good and you won’t regret one special, tasty bite!
- 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.