Popcorn peas

April 16, 2010
1 Ratings
  • Serves 2
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • BlueKaleRoad
  • boulangere
  • Midge
  • MyCommunalTable
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

8 Reviews

Kitchen B. August 11, 2011
Thanks for all your comments.
BlueKaleRoad August 9, 2011
Yum! Love the thought of crunchy, spiced peas.
boulangere August 8, 2011
Mmmm. I can practically taste the crunch already.
Midge May 10, 2011
What a great idea! Sound delish.
MyCommunalTable May 7, 2011
Love this idea. My son is allergic to eggs, but he can have a beer batter. I wonder if it would work here? I wish I had a few to pop in my mouth as I write this. Sounds fabulous.
Andreas D. April 25, 2010
That sounds fantastic. Will try with cumin/coriander and a hint of heat.
Kayb April 16, 2010
H'mmmm. Now THIS is an intriguing recipe. Badly as I hate to deep-fry anything -- it's just so much trouble -- I may have to crank up the deep fryer to try this.
aargersi April 16, 2010
Oh yum we will try this next time we fry!!!