Hoppin' John Hush Puppies

Peanut oil

1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup)

1 cup yellow self-rising cornmeal mix

3/4 cup buttermilk

1/2 cup all-purpose flour

1/2 cup chopped country ham

1/2 cup cooked long-grain rice

1/2 cup sliced green onions, light green parts only

1 jalapeño pepper, seeded and diced

2 garlic cloves, pressed

1 teaspoon baking powder

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

1. 1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.
2. 2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.
3. 3. 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.
4. *1 (15.5-oz.) can seasoned black-eyed peas may be substituted.

BON APPETIT