I promise they’re good.  In the South, we’ll make just about anything into croquette…salmon, chicken, squash, potatoes, and all manner of cooked beans and peas.  With black-eyed peas left over from New Years Day, it was croquettes or the trash.  Who would throw good luck in the trash…not me!

*P.S.  Good luck after all…I was in Target, my happiest of places, and someone pointed me to the 90% off sale!

Try these with a simple side of tomato salad(sliced tomatoes, chopped red onion, extra-virgin oil, salt & pepper)

Recipe & instructions on next page…

Peas, Onions, Peppers & Dry Ingredients

Stir together to look like this…

Whisk egg & buttermilk and stir into pea mixture

Black-Eyed Pea Nirvana…If there is such a thing 🙂

Black-Eyed Pea Croquettes
Makes about 6

2 cups of cooked black-eyed peas
1/2 cup finely chopped onion
1/4 cup finely chopped mild, fresh pepper(I used Anaheim)
1/4 cup yellow corn meal mix, self-rising
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 cup buttermilk
oil for frying, about 1/4 cup

In a bowl, combine peas, onion, peppers, corn meal mix, flour, salt, and pepper.  In a small bowl, whisk egg and buttermilk together until well blended.  Stir egg mixture into pea mixture and mix well.  Set aside and allow to rest for 10 minutes.  Heat oil in heavy skillet on medium/high heat.  When oil is hot, drop heaping tablespoons of batter into the skillet, keeping them about 1 inch apart.  Fry for about 3 minutes on each side, until medium golden brown.  Repeat with any remaining batter.  Transfer to paper towel lined plate.  Serve immediately.