Fried Peas Recipes

FRIED PEAS

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.

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

FRIED CHICKPEAS WITH SAGE AND PARMESAN

Steps:

• Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
• Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
• Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
• Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.

CRUNCHY ROASTED PEAS

Steps:

• Defrost peas, then dry them with a clean kitchen towel or paper towel. Place them in a bowl and mix together with olive oil, garlic powder and salt.
• Pour peas into the air fryer basket and cook on 180C / 350F for approximately 15 minutes. You'll need to shake the basket every few minutes to ensure even cooking and check in on your peas regularly. They're ready when they are nice and crispy.
• Preheat the oven to 180C / 350F.
• Defrost peas, then dry them with a clean kitchen towel or paper towel. Place them in a bowl and mix together with olive oil, garlic powder and salt.
• Pour peas onto a baking tray lined with foil, spread out into a single layer and bake for 20 minutes, or until the peas crispy and golden. You'll want to give the baking tray a good shake every few minutes to ensure even cooking - the peas on the outside of the tray will cook faster.

FRIED CHICKPEAS

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.