Deep Fried Black Eyed Pea Bites

 There was a recent special on the Food Network and Paula Deen was teamed up with Robert Irvine from Dinner Impossible in her Savannah home.  She had a great idea for an appetizer, that I think would be great to have at a New Year’s Eve Party or on New Year’s Day.

In the South, it is considered good luck to eat Black Eyed Peas on New Years Day.  On New Year’s Day many southerners serve some form of Black-Eyed Peas with collard greens and cornbread.  All representing good luck and financial enrichment in the year to come.  It is suggested that the tradition started during The Civil War.  Areas that were targeted by General Sherman’s army were stripped of land, livestock, homes, anything of value and his troops destroyed anything that they couldn’t loot.  The Union forces kept away from corn and field peas because they considered these only suitable for animal feed and they had made sure that whatever animals were not stolen were killed.  This ended up helping many Southerners to survive.

 Deep-Fried Black-Eyed Pea and Ham Bites with a Sweet Cranberry Dipping Sauce

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4 servings

A southern holiday staple with a new twist!
1 can black-eyed peas, drained and roughly mashed
2 shallots, finely chopped
1/2 red bell pepper, finely chopped
1 cup cooked ham, finely chopped
1 cup cornstarch
4 egg whites
Salt and freshly ground black pepper Dipping Sauce:
1 can whole cranberry sauce
1 tablespoon maple syrup
1 teaspoon garlic powderVegetable oil, for frying In a large bowl combine the peas, shallot, bell pepper and ham. Mix in cornstarch, egg whites, salt and pepper, to taste. For the dipping sauce:
In a small saucepan, combine cranberry sauce, syrup and garlic powder. Heat through until warm. Cover and keep warm.Heat oil in a Dutch oven or deep-fryer until it reaches 325 degrees F. Working in batches and using 2 teaspoons, carefully slide small portions (bites) of the pea mixture into the hot oil. Note: The pea mixture is not very firm, so you have to slide them into the hot oil
very slowly to they will keep their shape. Deep-fry for approximately 5 minutes or until golden brown and crispy. Remove from oil and drain on a paper towel lined baking tray.Serve alongside warm cranberry dipping sauce.