Makes 2 cups, or 8 servings An unexpected snack served in an unexpected way becomes a clever conversation starter. Sheri Castle of Chapel Hill, North Carolina, offers guests this utterly Southern bar snack with drinks. She first had a version of fried field peas at Blackberry Farm, a luxurious and gracious resort in East Tennessee known for dreaming up creative ways to serve traditional Southern ingredients. Crunchy Fried Field Peas are served along with cocktails, “like very inventive bar nuts,” says Castle. The special touch? They were served in tiny cast-iron skillets. Sometimes a small detail makes for a memorable gathering. These salty, smoky peas can also be the surprise topping for a salad, a platter of sliced tomatoes, or Tennessee Paella (page 131).
1 ½ quarts water
1 tablespoon kosher salt, plus more for serving
2 cups shelled field peas
Vegetable oil for frying
½ teaspoon smoked paprika, or to taste
Bring the water to a boil in a large saucepan over high heat. Add 1 tablespoon of the salt. Add the peas and cook until crisp-tender, about 3 minutes. Use a slotted spoon or strainer to transfer them into a large bowl of ice water. Drain the peas well and spread them on paper towels. Let them dry completely.
Fill a large, deep skillet or heavy saucepan with oil to a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer reaches 325 degrees. When the oil is hot, a pinch of flour sprinkled into it should sizzle immediately and slowly brown without popping.
Working in batches, carefully add the peas to the hot oil. Do not overfill the pan. The peas should be able to float freely in the oil. Fry for about 3 minutes until the peas are crisp. Transfer with a slotted spoon or strainer to paper towels to drain. Place the hot peas in a serving bowl. Sprinkle with additional salt to taste and smoked paprika and toss to coat. Serve the peas warm or at room temperature. Store any leftovers at room temperature in an airtight container.
Makes 2 cups, or 8 servings