Author Notes: Cousin to popcorn shrimp, and not a vegetarian replacement either. Crisp bites of seasoned peas, wrapped up in a shell of panko and flour and served on a bed of crisp, shredded lettuce, with tomato wedges and Tabasco or Louisiana hot sauce. —Kitchen Butterfly
cup fresh spring peas, shelled and rinsed
1/3 - 1/2
cups All purpose flour
tablespoons Panko or fresh breadcrumbs
tablespoons milk or cream
All purpose/Creole seasoning/Indian spices
Vegetable oil, for deep frying
- Toss the peas with a teaspoon of all purpose seasoning, mixing well. Set aside
- Get 2 bowls: in one, mix the flour, panko and a teaspoon of all purpose seasoning and in the other bowl, beat the egg and milk/cream together.
- Put the oil in a deep pot/pan, and let it heat on medium - low while you continue
- The next steps involve: flour - eggwash - flour. So, toss the seasoned peas in the flour mixture, then in the egg wash, where you should let it sit for a minute or two. Then, toss it again in the flour mixture, so the grains become coated. If you need a guide to handling messy foods....forgive me, for I currently don't have one!
- The oil should be hot (about 180 deg C), or test with a cube of brown - which should brown in about 30 seconds. Fry the peas in 1 - 2 batches and gently stir, till they turn golden brown.
- Remove with a slotted spoon into a sieve and let drain for a couple of minutes.
- Serve on a bed of shredded lettuce with tomato wedges and some hot sauce.
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Recipe for Spring Peas