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.
Photography: SIMON WATSON
Martha Stewart Living, October 2010
- 8 ounces dried black-eyed peas
- 1/4 cup packed dark-brown sugar
- Coarse salt
- 1/4 teaspoon pimenton (smoked Spanish paprika; <a href="http://www.igourmet.com" target="_new">igourmet.com</a>)
- 8 cups vegetable oil
- 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.
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