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Fried Black-Eyed Peas

Hot from the skillet, these small fried peas are tossed with dark-brown sugar for sweetness and smoked paprika for a robust kick.

  • servings: 10
Photography: SIMON WATSON




  • 8 ounces dried black-eyed peas
  • 1/4 cup packed dark-brown sugar
  • Coarse salt
  • 1/4 teaspoon pimenton (smoked Spanish paprika;
  • 8 cups vegetable oil


  1. Step 1

    Soak peas in a bowl of cold water for 3 hours. Drain, and pat dry. Whisk together sugar, 1 tablespoon salt, and the pimenton.

  2. Step 2

    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.

Martha Stewart Living, October 2010