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Old 08-12-2006, 01:57 PM   #1
Join Date: Aug 2006
Location: Portland, OR
Posts: 64
ISO Fried Mushy Pea Balls Help

I had a hankering for these after inadvertantly coming across a recipe ChefJen had posted elsewhere in a previous life so I've got the product but it's just occured to me I've never battered and cooked them myself since I left the UK. So just checking my common sense is sound, that I should make my mushy pea balls and then presumably freeze them, and then just batter them and sling them in the fryer. Just want to check with all the liquid in there this isn't going to be like trying to deep fry ice cubes since that's no fun unless some other unsuspecting soul is working the fryer :)



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Old 08-12-2006, 02:57 PM   #2
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Location: Fort Worth, TX
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Interesting question ... I've never had fried mushy pea balls ... but eaten a lot of mushy peas. What did the recipe say to do?

I can see where after making you peas and cooling them you would make them into balls, place on a baking sheet, and place in the freezer for 30-minutes to an hour or so to firm up enough that they don't fall apart when you fry them - but not long enough to really freeze them solid.

Maybe ChefJen will see this and shed some more light on the problem.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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