Found these cool newspaper liners at World Market…Now I’m reminiscing about H. Salt Fish & Chips!

Yeah, I know…it’s the first of the year and I should be going on about healthy food!  I wouldn’t be a friend if I didn’t share the goodness of deep fried black-eyed peas.  Earlier in the year, I’d seen them presented on The FoodNetwork’s “Best Thing I Ever Ate”.  They were from a restaurant called Relish in Georgia, and a favorite of Alton Brown’s.  Wanting to put a twist on my traditional New Year’s menu, I decided to prepare these, as well as, the Collard Green Dip from Nealey Dozier’s blog, Dixie Caviar.  Both were a hit!

Today, I’m sharing the recipe and how-to on the peas.  Super easy, addictive, and completely Southern Chic, they make a fabulous replacement for peanuts.

How easy! After boiling the frozen peas for 30 minutes, allow to drain on paper towels…Cool, fry, season, & serve!

Deep Fried Black-Eyed Peas
Makes 2 cups

2 cups frozen black-eyed peas
1 quart water
1 teaspoon salt
1/4 medium onion wedge or slice
1 large clove garlic, smashed
Peanut Oil, about 2 cups
1/4 teaspoon seasoned salt

In a large saucepan, bring water and salt  to a boil on medium-high heat.  Add frozen peas, onion, and garlic.  When water returns to a boil, reduce heat to medium and allow to cook for 30 minutes.  Do not go beyond 30 minutes and immediately remove them from the hot water…you don’t want mushy peas! Transfer peas to a paper towel lined plate, making sure that they are in a single layer.  Discard onion and garlic clove.  Allow peas to cool completely, refrigerating for at least 45 minutes.

In a heavy, large skillet heat cooking oil on medium-high heat until ready to fry, 325 degrees.  Carefully add peas to the hot oil. Fry for 3-4 minutes, stirring occasionally.  Transfer peas onto a paper towel lined plate and sprinkle with seasoned salt.  Serve immediately.