Description
A classic Southern fried black-eyed peas recipe, crispy on the outside and tender on the inside.
Ingredients
Scale
- 2 cups cooked black-eyed peas
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 egg
- 2 tbsp buttermilk
- Vegetable oil for frying
Instructions
- Drain and pat dry the cooked black-eyed peas.
- In a bowl, mix cornmeal, flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- In another bowl, whisk egg and buttermilk.
- Dip black-eyed peas in the egg mixture, then coat with the cornmeal mixture.
- Heat oil in a skillet over medium heat.
- Fry the coated peas until golden brown, about 3-4 minutes per side.
- Drain on paper towels before serving.
Notes
- Use leftover cooked black-eyed peas for best texture.
- Adjust cayenne pepper for desired spiciness.
- Serve hot with dipping sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: fried black-eyed peas, Southern recipe, crispy peas, vegetarian appetizer