Fried peas - a forgotten recipe from youth

When buying food for their own family, housewives often do not pay attention to cheap but very necessary peas. Kids don't really like it and don't eat ordinary pea porridge well.

And some adults still remember a tasty dish from their youth - fried peas, which our ancestors prepared. This usual recipe was forgotten against the backdrop of a huge assortment of modern nuts, chips, and crackers.

Let's remember an easy recipe for this tasty and healthy sweet, beloved by children and adults, but undeservedly forgotten in our time.

Fried peas recipe

To make fried peas, you need to purchase a packaged or loose product.

Step-by-step manufacturing recipe:

peas must be carefully sorted out of debris;
rinse in a colander under running water;
put it in a container and fill it with warm boiled water;
leave it overnight (that is, in the dark) for swelling.

After standing for about 7-8 hours, the peas will swell and greatly increase in volume. Any pea will become large and juicy.

Now you just need to drain off the excess water so that the product is almost dry.

Next you need to pour vegetable oil into the frying pan and set it to heat. Once the vegetable oil has warmed up, you can pour the peas into a frying pan and fry over low heat.

In order for the product to be better fried on all sides and become an appetizing golden color, it must be stirred constantly. It is important to prevent the peas from burning, because the dish will be hopelessly spoiled and will have to be thrown away. It is not allowed to cover the pan with a lid.

Once the peas become crispy and golden, you can salt them, add ground dark pepper and any hot spices.

After cooling, fried peas can be served as a side dish for meat or fish dishes. Children can be offered a pea treat instead of chips or crackers. A tasty, healthy and cheap dish, prepared with love, will appeal to adults and children.

By treating your family with healthy homemade “snacks”, you can accustom your kids to tasty and healthy food that is not harmful to health.

Fried peas: recipes with photos

Peas are one of the first plants that an old man began to grow for food. Old Greece is considered its homeland; traces of the cultivation of this culture, dating back to the 4th century BC, are found in its area.

In the Middle Ages, peas were widely cultivated in Europe, and they became especially popular in Holland. The mention of the use of this legume crop in Russia dates back to the 10th century of our era.

Peas: useful characteristics

Peas are currently grown everywhere as an important feed and food crop.

Peas contain a huge amount of substances necessary for humans:

vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) groups B, A, C, PP, H (biotin), E, carotene, choline;
trace elements - iron, copper, zinc, zirconium, nickel, vanadium, molybdenum and another good list of parts from the periodic table;
macroelements - potassium, calcium, phosphorus, magnesium, chlorine and others;
proteins;
carbohydrates;
fats;
alimentary fiber.

The chemical composition of peas determines the value of consuming them as food.

Potassium, calcium, iron, zinc, magnesium, boron, copper - in terms of the content of these parts, peas rank first among green plants eaten.

The protein found in it is similar to meat protein. Peas are an excellent substitute for meat products in your daily diet.

Its use promotes:

regulation of the digestive tract and intestinal tract;
improving brain function and strengthening memory;
increasing the body's endurance during heavy physical work;
preserving the beauty of hair and youth of the skin of the face and neck.

Peas in cooking

Since time immemorial, legume dishes in Russia have been one of the main dietary staples, especially during Orthodox fasts.

For example, ruler Alexei Mikhailovich, father of Peter the Great, loved to eat pies with pea insides and steamed peas with melted butter.

Currently, this vegetable crop is widely used in cooking. Soups, stews, side dishes, and jelly are prepared from it. Peas are always found in vegetable stews; they are used as the inside of pies.

In almost all cuisines of the world, pea flour and cereals are used. They use it to cook porridge and fry pancakes. Peas are used to make noodles and are added to various salads and snacks.

Desserts, sweet and salty snacks are prepared from legumes.

Peas are steamed, boiled, stewed, canned, dried and fried.

Fried peas are a delicacy of almost all peoples of the world. In Turkey, Central Asia, and the Middle East, a special type of pea – chickpea – is widely used; when fried, it is similar to popcorn.

In our climate zone, we grow the usual types: peeling, brain, sweet. These fried peas are a beautiful dessert that is a pleasure to snack on.

How to fry peas?

Fried peas are a fairly simple dish to make that do not require special skills or expensive goods. Even an inexperienced housewife can handle it.

For production you need:

dry peas - two glasses (or any amount as desired);
sunflower oil – two tablespoons;
table salt - to taste;
butter – one or two tablespoons (to taste);
boiled water.

Wash the peas well, remove debris and damaged elements. Dump the cooked legumes into a container, add cooled boiled water and leave to soak for four to six hours.

It is convenient to soak peas overnight (that is, in the dark) and cook during the day. The soaking water can be salted.

After the peas have swollen (but not softened into porridge!), drain the water and dry the beans on a cardboard towel.

Heat a frying pan, pour in a few tablespoons of sunflower oil, dump in the cooked peas and fry them over moderate heat, stirring constantly, for about fifteen minutes. The dish can be salted to taste.

After the peas have reduced in size, slightly hardened and become edible, add butter to the frying pan.

Continue frying the beans for 10 minutes over low heat until lightly crispy. Then turn off the heat and let the dish cool.

Ready fried peas have a pleasant crunch. It can be eaten both hot and cold.

If the peas are very oily, you can dry them on a cardboard towel before serving.

This is how fried peas are prepared, quite simply. The recipe with photo above will help even an inexperienced housewife prepare this delicacy. Be sure to try!

Fried peas: recipe without soaking

For those who are very impatient and do not want to wait for the beans to soften, here is a recipe without pre-soaking.

Peas fried in a frying pan without soaking means consuming the following products:

dried peas - two glasses;
table salt - to taste;
ground black pepper - to taste;
sunflower oil for greasing the pan

Wash the peas well, remove any debris and damaged peas, place in a saucepan, add water and cook over low heat. It will be ready when it becomes soft (but not boiled into mush!).

Remove the legumes from the pan and dry on a cardboard towel.

Lightly grease the heated frying pan with sunflower oil (it is better to do without it if the coating of the frying pan allows it).

Place the cooked peas in a frying pan and fry over moderate heat, stirring constantly. The process will take approximately fifteen minutes. When frying, you can add a little black pepper and salt (to taste) to the dish.

Some conclusions

Fried peas are a common, but tasty and healthy dish. It can be varied at your own discretion.

There are a huge number of manufacturing options:

fry in a dry frying pan or with added oil;
during frying, add salt and pepper to taste;
fry the peas and onions separately, and later mix and fry together;
soak or boil peas before frying;
fry the peas in melted beef fat along with the cracklings.

Any housewife, having her own secrets, will be able to cook fried legumes. Use ready-made recipes, experiment yourself, treat your loved ones with tasty and healthy delicacies.

How to cook fried peas

One of the famous dishes of Mongolian cuisine, almost all of us understand it from our youth. We devoured it by both cheeks, because in the distant 80s and 90s we had no thoughts about chips or popcorn.

Yes, we are now talking about fried peas. Nowadays, few people prepare this unique snack, although its taste is not inferior to store-bought snacks, but it does not contain preservatives or chemical additives, only a natural product.

Almost everyone prefers to eat these peas as a snack with beer.

Fried peas, recipe with step-by-step photos

Vegetable oil - for frying;

1. There will be very few steps, and even fewer body movements - the dish can actually be called independent.

First, you should soak the peas. This takes about several hours or the whole night (that is, the dark time of day) . If you want to salt the peas, which, in principle, is not necessary, you can immediately pour salt into the water and mix it.

2. Then, the cooked peas can be placed on a napkin to allow excess water to be absorbed. Afterwards, put it on a heated frying pan. Be sure to oil it first.

3. The peas must be stirred constantly and oil added if necessary. It will sizzle, and that's normal. When it acquires a golden color and slightly decreases in size, the snack is ready!

4. Place the fried peas on a napkin and let the fat absorb. You can serve it straight to the table, hot, or you can wait until it cools down.

Total number of servings: 1 serving;

Total production time: 10 minutes.

Article creator: YuliAnna

The Ultimate Appetizer: Roasted Spicy Chickpeas

This is a very useful option if a large number of guests come to you. Before everyone sits down at the table, the guests need to be occupied with something constructive.

Quenching his thirst with drinks, an ordinary guest tends to take something in his fingers and put it in his mouth. This is where an unpretentious bowl of spicy fried chickpeas (chickpeas) appears on the table. Before those gathered have time to wonder what kind of magic it was, the bowl will have time to empty.

Get ready for the fact that you will have to fill it out over and over again. Hence the conclusion: you need to prepare fried chickpeas with extra supplies.

The Ultimate Appetizer: Roasted Spicy Chickpeas

Since we are talking about a perfect appetizer, I am not lazy to cook the chickpeas. But if you are short on time, you can use canned one.

Ingredients:

4 cups boiled chickpeas, drained, or 1 cup dry chickpeas;
2 tbsp. olive oil;
4 tsp Sriracha sauce;
1.5 tsp. salt;
1 tsp dry ground garlic.

Wash dry chickpeas and cover with water. Leave it overnight (that is, in the dark) to swell.

The next day, drain the water, add fresh water so that it covers the peas by 4 cm.

Bring to a boil, skim, reduce heat, cover and simmer for about 1 hour or until the peas are tender. During the manufacturing process, you can add water so that the peas are completely covered with it.

When the peas are tender, drain off any excess water and drain thoroughly. The drier the peas are, the crispier they will be.

Preheat the oven to 180C.

Line a baking sheet with a baking mat or baking paper. Place the drained peas in a single layer.

Bake for 40-50 minutes, stirring every 10 minutes to dry the peas moderately.

In a bowl, mix spices with olive oil.

Mix the dried peas with spices and place them on the baking sheet again.

Bake for another 10-20 minutes, stirring any 5 minutes.

If you feel like the peas are not dry enough, you can turn off the oven, open the door slightly and let the peas cool in the oven.

This snack can be stored in the refrigerator in a closed container for 1-2 weeks.

Fried peas - a forgotten recipe from youth