Crunchy fried field peas
Instructions:
- Fill a large bowl with ice water. Bring a large saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the peas and cook until crisp-tender, about 3 minutes. Use a slotted spoon or strainer to transfer them into the ice water to cool. Drain and pat completely dry.
- Fill a large, deep skillet or heavy saucepan with oil to a depth of 2 inches. Heat the oil over medium-high heat to 325°F on a deep-fry thermometer. When hot, a pinch of flour sprinkled into the oil should sizzle immediately and slowly brown without popping.
- Working in batches to not overfill the pan, carefully add some peas to the hot oil. The peas should be able to float freely in the oil. Fry until the peas are crisp, about 3 minutes. Transfer with a slotted spoon or strainer to paper towels to drain. Sprinkle the hot peas with the salt 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.