Fried Peas Recipes

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FRIED BLACK-EYE PEAS



Fried Black-Eye Peas image

I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.

Provided by MAJIX

Categories     Side Dish     Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 8

½ pound bacon
3 cups canned black-eyed peas, rinsed and drained
2 tablespoons minced shallot
⅓ cup chopped roasted red peppers
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
  • Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g

FRIED CHICKPEAS



Fried Chickpeas image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Beans & Legumes     Chickpea Recipes

Number Of Ingredients 4

Olive oil, for frying
1 15-ounce can chickpeas, drained and rinsed
Coarse salt
1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional

Steps:

  • To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
  • Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

FRIED CHICKPEAS



Fried Chickpeas image

Make and share this Fried Chickpeas recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 10m

Yield 8 cups

Number Of Ingredients 11

2 (32 ounce) cans low sodium chicken broth
2 whole carrots, peeled
1 onion, quartered
1 bunch parsley stems
1 tablespoon whole coriander seed, crushed
4 cups dried garbanzo beans
2 teaspoons paprika
2 teaspoons fine sea salt
1/2 teaspoon ground coriander
4 cups vegetable oil
2 teaspoons cilantro, finely minced

Steps:

  • Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
  • Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
  • Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.

Nutrition Facts : Calories 1379.6, Fat 116.7, SaturatedFat 15.2, Sodium 684.8, Carbohydrate 66.9, Fiber 18.5, Sugar 12.3, Protein 24.3

FRIED PEAS



Fried Peas image

Sounds weird, tastes great. This is actually a combination of two Company's Coming Barbeque recipes -- "Peas With Bacon" and "Peas and Mushrooms." Now why on earth shouldn't it be "Peas, Mushrooms, and Bacon?!" This is actually a tin-foil packet dish for the grill, but my husband came home from work not feeling well, so since he's the barbeque-er, I had to improvise and use my cast iron skillet instead. Works either way!

Provided by Swan Valley Tammi

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups peas (fresh or frozen, but you definitely want small or baby peas)
1 cup fresh mushrooms, sliced
1/4 cup onion, chopped
4 slices bacon, chopped
margarine
salt
pepper

Steps:

  • If using frozen peas, let sit in a bowl of hot water to thaw.
  • Meanwhile, fry bacon and onion pieces until bacon is cooked (but not crisp) and onion is translucent.
  • Add mushrooms and peas, adding margarine if necessary.
  • Season with salt and pepper, if desired, and serve.
  • *BBQ instructions: Fry bacon and onion as above. Using 4 squares of double-thickness heavy foil, divide bacon and onions evenly on each. Add peas and onions, margarine, salt and pepper, and a teaspoons of water. Close packages and cook over medium-hot grill for 10-15 minutes, turning occasionally.
  • Try adding chopped carrots, corn, and/or chopped green beans.

Nutrition Facts : Calories 179.1, Fat 10.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 192.4, Carbohydrate 14.2, Fiber 4.7, Sugar 5.5, Protein 7.5

FRIED RICE WITH PEAS AND CARROTS



Fried Rice with Peas and Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

Steps:

  • In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
  • Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

STIR FRIED SUGAR SNAP PEAS



Stir Fried Sugar Snap Peas image

Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!

Provided by mecook

Categories     Side Dish     Vegetables

Time 18m

Yield 4

Number Of Ingredients 4

2 cups sugar snap peas, strings removed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
  • Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 g

FRIED RICE WITH PEAS AND CHICKEN



Fried Rice With Peas And Chicken image

Provided by Mark Bittman

Categories     main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons peanut oil or neutral oil, like corn or canola
1 medium onion, roughly chopped
1 bell pepper, stemmed, cored and roughly chopped
1 1/2 cups chopped boneless chicken
1 cup peas (defrost if frozen)
1 tablespoon minced garlic, or to taste
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked rice, cooled
2 eggs, lightly beaten
1/4 cup xiao shing wine, or sherry or white wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper to taste
1/4 cup minced scallion or cilantro

Steps:

  • Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
  • Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
  • Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
  • Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams

FRIED BLACK-EYED PEAS



Fried Black-Eyed Peas image

Hot from the skillet, these small fried black-eyed peas are tossed with dark brown sugar for sweetness and smoked paprika for a robust kick.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 3h30m

Number Of Ingredients 5

8 ounces dried black-eyed peas
1/4 cup packed dark-brown sugar
Coarse salt
1/4 teaspoon pimenton (smoked Spanish paprika)
8 cups vegetable oil

Steps:

  • 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.

TO FRY YELLOW SPLIT PEAS



To Fry Yellow Split Peas image

This recipe is an accompaniment for [Ginger Salad](/recipes/food/views/106921) .

Number Of Ingredients 2

3 tablespoons dried yellow split peas
1 cup vegetable oil

Steps:

  • Cover dried peas with cold water by 1 inch and soak 8 hours. Drain well in a colander and pat dry.
  • Heat vegetable oil in a deep 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry peas, stirring occasionally, until golden, 3 to 4 minutes.
  • Drain peas on paper towels.

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