Search thousands of recipes reviewed by home cooks like you.

Deep Fried Black Eyed Peas

Deep Fried Black Eyed Peas

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    8 h 30 m
*Fat~Dog~Lane*

*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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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. 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.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

*Fat~Dog~Lane*
63

*Fat~Dog~Lane*

4/5/2010

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 frying. Use a nice sized onion because the fried onion bits are great! The Old Bay & kosher salt are totally to taste, just like salting your popcorn, taste as you go. I hope you enjoy, thanks for trying!! :o)

My4boys
34

My4boys

4/23/2010

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 bay. Instead I ended up seasoning with ground red pepper and kosher salt. (may be helpful for those that dont have the old bay) They tasted almost like little potato chips. Very Good, Thanks!

iva66
22

iva66

5/25/2010

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 frying. Drained the extra oil. I put a layer of Turkish yogurt on a plate and put the beans on it. Hot-cold, crunchy-soft, spicy-plain.... Wonderful joy of tastes.... Thank you for this different recipe.

Similar recipes

ADVERTISEMENT