Flash Fried B.E.P
Presented by The Bayou Southern Kitchen & Bar
- 1 quart dried black-eyed peas
- 3 T salt
- 1 1/2 tsp. cayenne
- 15 chives, minced
- 1/2 bunch flat-leaf parsley, minced
- Zest of 3 lemons
Soak black-eyed peas in water overnight. Drain and rinse the peas, then place them in a large pot of salted water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until al dente. (Be careful not to overcook. The peas should still be firm and hold their shape.) Drain peas in a colander and rinse before chilling thoroughly. Heat canola oil in a deep fryer to 350°F. Working in batches as needed (depending on the size of the fryer), fry the beans for 90 seconds per batch. Start with a small batch to check how they will react in the oil. (They foam up, so you don’t want the oil to overflow. Also allow the oil to reheat to the correct temperature between batches, which should not take long.) Transfer peas from the fryer to a bowl and season with an appropriate portion of the spice mix. (It’s preferable to season in batches to ensure that the mix is evenly distributed.) Serve warm.
For the seasoning: Mix salt, cayenne, chives and parsley in a small bowl. Stir in the lemon zest just before seasoning the peas to ensure the best flavor.
NOTE: This is a large party-size serving, but the recipe can be directly scaled to smaller quantities.
(Serves 12–15, yielding about 2 1/2–3 quarts)
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As seen in the Summer/Fall 2015 Issue
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