I love eating Fried Green Peas, sautéed in butter. In comparison, boiled peas on a plate is one of the most uninspiring foods I can think of. It makes me think of bland hospital food on a tray. Mushy peas, baby food, canned peas, peas in a soup, and that’s about your repertoire of pea recipes.
It’s no wonder people sometimes avoid eating peas. Yet peas are incredibly healthy, full of vitamins and a source of fibre. Fried Green Peas are my favourite way of eating peas. I remember how my dedushka (grandfather) loved eating fried peas, with my babushka frying them on an old frying pan. As I got older, I started to fry them for my kids now.
It’s an awesome side dish, next to the potato and steak and gravy. As soon as the peas hit the butter and start to crisp up, it creates a flavour explosion. It’s like the anti-pea, definitely not what you expect from peas on a plate.
I’m not making Asian crispy fried peas, which are a snack. My peas definitely belong as a side dish. Fresh peas are best, but most of us don’t have large gardens with rows of peas, if you do, I’m coming over. I use regular frozen peas from the supermarket, and just fry them in the hot melted butter.
It’s important not to overload the frying pan with peas, otherwise they won’t crisp up. The frozen moisture from the overloaded peas will give you a soggy pea. The trick making tasty peas is in the crispy skin. I’m pretty generous with the salt, and use Maldon Salt Flakes, which if I’m lucky, gives me a salty crunch.
This recipe is ridiculously easy. Peas, butter, salt. A rustic, simple side dish, the best kind. Bon Appetit! Приятного аппетита!
Butter Fried Green Peas (Жареный зеленый горох)
- 500 g peas
- 3 tablespoons butter
- salt to taste
Heat the butter in a seasoned fry pan or non-stick pan.
Add the frozen peas into the frying pan. Carefully stir and cook for about 8 minutes, until the peas start to caramelize, and are starting to brown on the outside.
Remove from heat and add salt to taste. Mix through and serve as a side dish. Serve immediately.