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!
Ingredients
- 1 can of good quality black eyed peas (I use Bush)
- Seasoning Salt
- Canola oil
Instructions
- 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.
Nutrition
CAUTION ~ try not to eat all of them while you are cooking…your guests will not be happy with you!
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Mark Reed
Just made them, Awesome. Thanks
Wayne C.
I have to say I’ve never heard of fried black eyed peas. My parents worked a garden every summer, so I was fed a variety of freshly harvested purple hull peas, crowder peas, butter beans, and assorted pole beans and bunch beans.
Traditionally, we ate black eyed peas on New Year’s Day, but those came from the dried bean aisle of the grocery store. I learned to eat them topped with ketchup and later with homemade chow chow and still later with pepper sauce or pickled sliced jalapeños.
Lord willing, I’ll be frying up a batch of black eyed peas come New Year’s Day 2018.
Thanks for sharing, Wayne! I love your reflection on black eyed peas. I hope you get a chance to fry up a batch soon. They are good any time of the year!
Have a great 2018!
XO,
~Donya
Jules
YUM! They serve a version of this at South Beach Grill in Wrightsville. DEELISH!
courtney gose
Can I use fresh ones or is caned beast?
Donya Mullins
Hey Courtney – use canned beans, they work just great. Make sure to rinse and let them dry first. Can't wait to hear how you like them!xo,~Donya
Donya Mullins
Give them a try! You won't be sorry.
The Happy Whisk
I have never eaten a black eyed pea. But they sure look darn good. I think I bought some during a stockpile sale. I'll have to check.
d335140c-a512-11e1-9c4d-000bcdcb2996
I'm in!!! I LOVE black eyed peas ~ yum!
Donya Mullins
Let me know what you think!
Chare Brown
This recipe looks great! I will definitely have to try it. Thank you for sharing.
Donya Mullins
Thanks Chare – go for it! They are so good and people can't believe it's a black eyed pea.