Deep-Fried Black-Eyed Peas

Black-eyed peas (or Hoppin’ John as they’re called in the South) have been a traditional side dish on our New Year’s Day table for as long as I can remember. They’re said to bring luck, and who couldn’t use a little more of that?

Instead of cooking them with bacon and peppers this year, we’re going to be enjoying them deep-fried as an appetizer. (They also make a fantastic snack during game time.) Yep, here in the South we’ll pretty much fry anything. But don’t knock it before you’ve tried it.

Deep-Fried Black-Eyed Peas are super crunchy on the outside and creamy and dreamy on the inside. We douse them with a dose of seafood seasoning (use less if you like or more if you dare). They’re insanely addictive…we never have enough to go around. Luckily, the recipe is easily doubled or tripled. We use frozen peas that have been thawed but you can use dried (you’ll just need to soak them overnight).

Just like bacon makes everything better, so does deep-frying. And black-eyed peas are no exception!