Setting off smoke alarms
So, I attempted to fry something for the very first time in this house. Seeing as we've lived here for three years and only have 2 more weeks before we leave it, I figured it's better late than never to christen this kitchen with the smells of hot oil.
For home group tapas night, I pulled up a recipe I've been wanting to try, but have not yet since it makes so much (and, did I mention, it's fried?). Southern Living published a recipe for Black-Eyed Pea Cakes....and it immediately struck me as a Southern delicacy, worthy of restaurant fare, something that'd make Paula Deen proud.
They were delicious. Don't forego the toppings of sour cream and green tomato relish...that's what makes them. Here is the recipe....
BLACK-EYED PEA CAKES
1 small onion, chopped
1 T. olive oil
2 (15.5 oz.) cans black eyed peas, rinsed, drained, and divided
1 (8 oz.) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 t. salt
1 t. hot sauce
1 (8 oz.) pkg. hush puppy mix with onions
olive oil
toppings: sour cream, green tomato relish
Saute onion in 1 T. olive oil in large skillet over med-high heat till tender. Process onion, 1 can peas, and next 4 in blender till smoother. Stir in hush puppy mix and gently fold in remaining can of beans.
Shape mixture by 2 T. into 3" patties. Place patties on wax-paper lined baking sheet. Cover and chill 1 hour.
Cook patties, in batches, in 3 T. hot oil, adding oil as needed, in large skillet over medium heat for 1-1/2 minutes on each side or till golden brown. Drain on paper towels; keep warm. Serve with toppings. Makes 30 appetizer servings.
For home group tapas night, I pulled up a recipe I've been wanting to try, but have not yet since it makes so much (and, did I mention, it's fried?). Southern Living published a recipe for Black-Eyed Pea Cakes....and it immediately struck me as a Southern delicacy, worthy of restaurant fare, something that'd make Paula Deen proud.
They were delicious. Don't forego the toppings of sour cream and green tomato relish...that's what makes them. Here is the recipe....
BLACK-EYED PEA CAKES
1 small onion, chopped
1 T. olive oil
2 (15.5 oz.) cans black eyed peas, rinsed, drained, and divided
1 (8 oz.) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 t. salt
1 t. hot sauce
1 (8 oz.) pkg. hush puppy mix with onions
olive oil
toppings: sour cream, green tomato relish
Saute onion in 1 T. olive oil in large skillet over med-high heat till tender. Process onion, 1 can peas, and next 4 in blender till smoother. Stir in hush puppy mix and gently fold in remaining can of beans.
Shape mixture by 2 T. into 3" patties. Place patties on wax-paper lined baking sheet. Cover and chill 1 hour.
Cook patties, in batches, in 3 T. hot oil, adding oil as needed, in large skillet over medium heat for 1-1/2 minutes on each side or till golden brown. Drain on paper towels; keep warm. Serve with toppings. Makes 30 appetizer servings.
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