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Martha Stewart Living, June 1999, Martha Stewart Living, June 1999




Ingredient Checklist


Instructions Checklist
  • 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.