Grandmother’s Baked Peas

For Grandma’s Baked Peas, make a firm dough from the ingredients. The dough should be slightly thicker than pancake dough. Let the drop dough rest, covered, for about 10 minutes.

In a tall, wide pot, heat the frying oil for frying. Drop the batter through a large-holed sieve into the hot fat. This will make small, round balls of dough. The baking peas are done baking when they float on the surface from the fat. However, the baking peas should only turn light brown.

Remove from the frying oil with a slotted spoon and drain well. Transfer to paper towels to degrease as much as possible.

Preparation Tip:

It is always best to serve soup and baked peas separately, as the baked peas soften quickly.

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