Fry

Popcorn peas

April 16, 2010
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

  • Serves 2
Ingredients
  • 1/2 cup fresh spring peas, shelled and rinsed
  • 1/3 - 1/2 cups All purpose flour
  • 6 tablespoons Panko or fresh breadcrumbs
  • 1 small egg
  • 3 tablespoons milk or cream
  • All purpose/Creole seasoning/Indian spices
  • Vegetable oil, for deep frying
In This Recipe
Directions
  1. Toss the peas with a teaspoon of all purpose seasoning, mixing well. Set aside
  2. 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.
  3. Put the oil in a deep pot/pan, and let it heat on medium - low while you continue
  4. 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!
  5. 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.
  6. Remove with a slotted spoon into a sieve and let drain for a couple of minutes.
  7. Serve on a bed of shredded lettuce with tomato wedges and some hot sauce.

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  • Kitchen Butterfly
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Review
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!