Black Eyed Pea Cocktail Balls Recipes

BLACK EYED PEA COCKTAIL BALLS

Steps:

• Drain and mash black eyed peas.
• Combine all ingredients, except cooking oil, the 1 tablespoon salad oil is combined with all ingredients.
• MIx well.
• Drop by rounded teaspoons into hot cooking oil; cook until browned.
• Drain on absorbent towels.
• This may be made into patties and fried, it has a sausage taste.

BLACK EYED PEA FRITTERS

Steps:

• In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
• Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

BLACK-EYED PEA CHOWDER

Steps:

• In a saucepan, fry bacon until crisp.
• Remove bacon; crumble and set aside.
• Pour out all but 2 tablespoons of bacon drippings; saute celery, onion, green bell pepper and garlic until tender.
• Add bacon and remaining ingredients; cook over medium heat until thoroughly heated.

BLACK EYE PEA CROQUETTES

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
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TRADITIONAL BASIC BLACK EYED PEAS

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
• Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough water to cover by 2 inches.
• Add pepper flakes, black pepper, thyme, and oregano.
• Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
• Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
• Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
• Serve with hot baked cornbread and a tossed salad.