Here is a quick recipe for a tasty snack you can make in minutes and enjoy for a fun football game day treat or as a fantastic cocktail nibble. It has to be quick because I’m completing the last edit of the new cookbook and everything I do right now has to be done in a snap. Plus a quick recipe is never a bad idea.
You know how we all have that one food we just don’t like even if we try it a bunch of different ways? I have friends who hate goat cheese, lima beans, chicken, salmon, onions – you name it, and I can probably find a hater. It’s fair to have one or two foods on your list but it’s also fair to encourage being open-minded about second and third chances. Personally, I like just about everything, but will admit I’ve never been wild about black-eyed peas. They just smell weird. Black-eyed peas are ok if you just eat a few on New Years Day, but I didn’t think I’d sign up to include them as favorite snack. That was until I heard rave reviews about frying them and gave it a shot. Somehow frying makes – vaguely yucky black-eyed peas become light, airy, crispy, crunchy, and well – addictive after only 3 or 4 minutes in hot oil. And it’s so easy!! I used canned black-eyed peas, rinsed and drained them, and let them sit on a paper towel for about an hour to dry out. That just seemed sensible – wet peas and hot oil could not create a good situation.
My secret ingredient was celery salt. Usually garlic salt is a go-to flavor in our house, but celery salt is pretty yummy and often overlooked. With a little pepper it was perfection. The best part – beside how delicious Fried Black-eyed Peas are – is that it took about three minutes to fry them. Sadly, it took about that long to eat them. We could not stop – even my vegetable hating husband couldn’t pass them up. That is a recommendation not to be taken lightly. That is also a marvelous reason for second and third chances! Go ahead and open that can of black-eyed peas taking up space on your shelf and make this scrumptious snack. Rave reviews are yours to collect.
Canned Black-eyed Peas (2 cans is a nice snack size for about 8 people)
Canola or vegetable oil
Celery salt or good quality salt
Extra salt if needed
Rinse and drain black-eyed peas – dry for an hour on paper towels.
In a deep skillet or Dutch oven pour oil to a depth of about 2 inches.
Heat over high heat until a peas sizzles when you drop one in.
Carefully add black-eyed peas, they will float to the top.
Cook stirring a few times until they are crunchy and browned, about 3 minutes.
Drain on paper towels – add celery salt and pepper to taste.