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Zoe Schor Shares Recipe for Ada St.'s Addictive Fried Black Eyed Peas

April 11 2012 - 10:58 AM

Black Eyed PeasWhen I ate at Michael Kornick's new off-the-beaten-path restaurant, Ada St., a few weeks ago, I was thoroughly impressed by the small plates coming out of the open kitchen. The chef is a Chicago newcomer, Zoe Schor, who has quite an impressive resume (Bouchon, Craft, Beso) under her belt. Though she's no doubt capable of fussier food, the straight-forward, well-seasoned dishes at Ada St. show a mature restraint and a subtle hand.

One of my favorites was an appetizer of fried black eyed peas, an ideal snack for a table to pick at while members decide on other plates. Zoe assured me they were fairly easy to make, and now 312 Dining Diva Audarshia Townsend has the recipe to prove just how simple they are. The full recpie is below, so grab some beans and get frying.

Fried Black Eyed Peas


1 cup dry black-eyed peas
4 cups of water
1 tbsp salt
1 cup of buttermilk

Seasoned Flour (mix ingredients)

1 cup of Semolina flour
1 cup of all-purpose flour
1 tsp of cayenne pepper
2 tbsp of Old Bay seasoning


Take dry black-eyed peas and soak them in water overnight. Drain the water and put the soaked peas in a small pot of fresh water (two cups or at least two inches covering the peas). Cook for 20-25 minutes until cooked through, but not broken up. Leave in the pot with water and season with a tablespoon of salt. Let them cool in water until 20 minutes or until they are cooled off. Drain the water from peas.

Next, soak the peas for one hour in one cup of buttermilk to coat. Right before serving, drain extra buttermilk. Dredge in seasoned flour mix and fry in canola oil for two to three minutes until golden brown. They're best when served warm.

–Kate Bernot