Source: Martha Stewart Living, June 1999
- 1 recipe Traditional Black-Eyed Peas (recipe above)
- 1/2 cup milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 scallions, cut crosswise into 1/4-inch pieces
- 1 fresh hot chile pepper, diced
- 4 ounces Monterey Jack cheese, grated
- 2 teaspoons baking powder
- 2 teaspoons salt
- 3 cups vegetable shortening for deep frying
- 1 recipe Ancho-Chile Dipping Sauce (recipe follows)
Place 3 1/2 cups black-eyed peas in a medium bowl; smash them with a fork or a potato masher until fairly smooth. Add the remaining whole peas (about 3 1/2 cups) and the milk, eggs, flour, parsley, scallions, chile, cheese, baking powder, and salt. Stir to combine.
Heat the shortening in a deep saucepan over medium heat until a frying thermometer (see the Guide) registers 360�.
Working in batches, carefully drop tablespoonfuls of the black-eyed-pea mixture into the hot grease. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with dipping sauce.