Black Eyed Peas Recipes For the New Year

Here are some Black-eyed peas recipes to bring you prosperity in the New Year by Chef Tam.

Black Eye Pea Fritters

1 cup dried black-eyed peas
2 tablespoons chopped white onion, plus sliced onion for garnish
½ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper (optional)

Pinch of crushed red pepper (optional)

Vegetable oil, for frying

Place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus. Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used. Serve with Chipotle Aoli or Spicy Ranch.

Black Eye Pea Dip

• 2 Cups Cooked and cooled Black Eyes Peas 
• 3 cloves garlic minced
• 3 tbsp fresh lime juice, from about 1 1/2 limes
• 1 tbsp extra virgin olive
• 1 tsp cumin
• pinch crushed red pepper flakes
• 1/2 tsp kosher salt
• 1 cup cooked corn, fresh or frozen, thawed
• 1 cup cherry tomatoes, quartered
• 1/4 cup minced red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and diced

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. Serve with your favorite chip.

About Chef Tam

Born and raised in Fort Worth, Texas, Chef Tam comes from a long line of chefs, bakers and restaurant owners, including her maternal grandfather, who owned a BBQ restaurant, her father, who owned a homestyle restaurant, and her paternal grandmother, who she affectionately calls Nanna, who was a professional baker. Given her family’s rich history with food, she knew even from a young age that cooking in a professional setting would be a key part of her destiny.