📝 About This Recipe
Transform the humble pea into an addictive, gourmet snack that rivals the finest artisanal crisps. These fried peas are soaked to perfection, deep-fried until they achieve a shatteringly crisp exterior, and tossed in a bespoke savory spice blend. Inspired by traditional East Asian street snacks and British 'hasty' snacks, this recipe delivers a satisfying pop of umami and a crunch that keeps you coming back for more.
🥗 Ingredients
The Peas
- 2 cups Dried Marrowfat Peas (do not use canned or fresh for this method)
- 1 teaspoon Baking Soda (helps soften the outer skin for a better crunch)
- 6 cups Water (for soaking)
Frying Medium
- 1 quart Neutral Oil (Vegetable, Grapeseed, or Peanut oil work best)
Gourmet Umami Seasoning
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1 tablespoon Nutritional Yeast (provides a nutty, cheesy flavor)
- 1/4 teaspoon Sugar (to balance the savory notes)
👨🍳 Instructions
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1
Place the dried marrowfat peas in a large bowl and cover with 6 cups of water. Stir in the baking soda and let them soak for at least 12 hours or overnight at room temperature.
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2
After soaking, drain the peas in a colander and rinse them thoroughly under cold running water to remove any excess baking soda residue.
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3
This is the most crucial step: Spread the rinsed peas out on a large baking sheet lined with clean kitchen towels. Pat them very dry. Leave them to air dry for 1-2 hours until the skins feel papery and show no visible moisture.
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4
In a small bowl, whisk together the sea salt, smoked paprika, garlic powder, onion powder, cayenne, nutritional yeast, and sugar. Set this seasoning blend aside.
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5
Fill a heavy-bottomed pot or a deep fryer with the neutral oil. Ensure there is at least 3 inches of clearance from the top of the pot to prevent boil-overs.
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6
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy or oil thermometer for precision.
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7
Carefully lower the peas into the oil using a slotted spoon or a frying basket. Work in batches to avoid overcrowding the pot, which would drop the temperature too quickly.
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8
Fry the peas for 8-12 minutes. Initially, they will bubble vigorously; as the moisture leaves the peas, the bubbling will subside and the peas will begin to float to the surface.
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9
Watch for a color change to a deep, golden olive green. Test one pea (carefully!) to ensure it is crunchy all the way through and not chewy in the center.
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10
Use a spider skimmer to remove the peas from the oil and immediately transfer them to a bowl lined with paper towels to drain for just 30 seconds.
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11
While the peas are still hot and slightly glistening with oil, transfer them to a clean dry bowl and toss generously with the prepared seasoning blend.
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12
Allow the peas to cool completely on a flat tray. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Ensure the peas are bone-dry before frying; any surface moisture will cause the oil to splatter dangerously. Don't skip the baking soda during the soak, as it breaks down the pectin in the skins for a lighter crunch. If the peas are still chewy after 10 minutes, continue frying in 1-minute increments until fully crisp. Store the cooled snacks in an airtight glass jar to maintain their crunch for up to two weeks. Experiment with different seasonings like curry powder, truffle salt, or lime zest and chili.
🍽️ Serving Suggestions
Pair these with a crisp, cold Lager or a hoppy IPA to cut through the salt and oil. Serve alongside a bowl of olives and cubes of sharp cheddar for a sophisticated pub-style snack board. Sprinkle them over a creamy vegetable soup or a salad for an unexpected, protein-packed crouton alternative. Fill small paper cones with the peas for a charming and portable party appetizer. Serve as a side to a spicy Ramen bowl for added texture.