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BackstoryWhen I was a kid, pre WWII era, my mother never wasted anything. She would make a big pot of black-eyed peas which always gave us leftovers. The next day she would fry up a batch of the cold black-eyed peas and they were always great!
- 1 1/2 cups black-eyed peas -- mashed
- 2 cups self-rising flour
- 1/2 cup onions -- chopped
- 1 large egg -- beaten
- 1/4 cup water
- Mash peas with a fork to break up all the peas. Mix in the flour, onion, and the beaten egg. Add enough water to make a stiff batter. Drop spoonfuls of the batter into hot oil in old cast iron frying pan. Brown on one side and flip to brown on the other.