A Lowcountry classic is transformed into a crispy, satisfying fritter.
Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.
Meanwhile, stir together field peas and next 11 ingredients in a large bowl.
Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish.
*1 (5-oz.) can seasoned black-eyed peas may be substituted.
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