Seasoned Deep Fried Black Eyed Peas Recipes

Steps:

• 1. Either the night before or early the same morning rinse and pick through the black eyed peas (to get the bad beans out) and put B.E.Ps in a large bowl or pot and cover with water. Water should be at least 3-4 inches above the B.E.Ps. Cover and set aside for at least 8 hours. Or over night. All you are doing is soaking your beans or peas to give them a head start on cooking and to make cooking of the beans more even through out them.
• 2. After beans have soaked for the time needed drain and rinse beans and put them in a heavy bottom pot. Cover beans with 2 inches of cold tap water.
• 3. Quarter onion, half and seed jalapeno (if using it) peel garlic, and grab a bay leaf and toss in the pot. Add powdered ham seasoning, salt and pepper (use more or less s&p to your taste)
• 4. Put B.E.Ps on stove top and heat on high until they start to boil and then reduce heat to a simmer (that is medium low on my stove) and cover pot lid set cockeyed so peas can vent well. ADD water as needed to keep liquid in them.
• 5. Cook B.E.Ps for 30-40 minutes until done. Peas when done will be firm but when you bite into them they will be creamy. Don't over cook or the peas will not fry they will just make a mush pile!
• 6. Once done strain peas in colander let drain for 5 minutes and then spread them on a sheet pan lined with paper towels or a dish towel and cool completely in fridge. Remove onion pepper and bay leaf. Leave in fridge until ready to fry.
• 7. Heat oil in pan to 350 degrees add 1 to 1 1/2 cups cooked, cooled peas to hot oil and fry for 3-5 minutes until crispy. If you over cook to much they become hard through and not as good as when soft in the middle.
• 8. Once cooked to crispy remove peas and drain on paper towels. Draining should only take about 1-2 minutes. Put drained peas in a bowl and sprinkle with Cajun Seasoning and a pinch of salt, toss to lightly coat peas and put them into serving dish.
• 9. Repeat until all the peas are fried. **This is the seasoning I use on the Peas :)
• 10. **This is the Ham flavoring I use when boiling the Peas. Sit back and chow down with a good movie! BUT mostly just ENJOY!!! Happy Cooking!
• 11. I make these for breakfast! Deep Fried Black Eyed Peas, Hash Browns, Bacon and a Over Medium Egg is awesome together! When that warm yolk hits the Peas and other goodies it is AWESOME!

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
• Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Steps:

• In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
• Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

Steps:

• Soak peas in a bowl of cold water for 3 hours. Drain, and pat dry. Whisk together sugar, 1 tablespoon salt, and the pimenton.
• Heat oil in a large heavy pot over medium heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, fry peas until golden and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined tray. Drain for about 30 seconds. Immediately transfer peas to a large bowl, and sprinkle with sugar mixture. Toss lightly to coat.

Steps:

• Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
• Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
• Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
• To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.

Steps:

• Boil black-eyed peas in plenty of water on high heat for 15 minutes.
• Salt to taste.
• Reduce heat to simmer and cook for 45 minutes, until peas are tender.
• In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
• Cook 8 minutes and add drained, cooked, black-eyed peas.
• Cook an additional 5 minutes.
• Serve hot. This dish is typically served with Dodo (fried plantain).

Steps:

• In deep 2-quart saucepan, heat oil to 325°F. Line plate with layers of paper towels to absorb oil after cooking peas.
• Carefully place peas in hot oil; cook 3 to 4 minutes.
• Using wire strainer or skimmer, transfer peas to plate. Immediately sprinkle with seasoning.