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Credit: Richard Kugelmann
Sizzle, Summer 2014
2 oz. canned black-eyed peas
Salt and pepper, to taste
All-purpose flour, as needed
Microgreens, held separately
1. Drain and rinse black-eyed peas. In bowl, season with salt and pepper.
2. A little at a time, toss in flour to evenly coat peas.
3. Deep-fry peas until goldenbrown. Set aside on paper towels to drain.
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