Deep Fried Black Eyed Peas
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Kosher SaltDirections:
1
Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
The next day, drain and rinse the peas
3
Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper
4
Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes
5
Add more water if needed to keep the peas covered while cooking
6
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
7
Discard bay leaves, and refrigerate the peas until ready to fry
8
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)
9
Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes
10
Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt
11
Serve hot