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Carlings are fritters made in England from dried peas.
The dried peas are soaked overnight in water, then simmered until soft, about 20 minutes, but not until they get mooshy or fall apart. The peas are then drained.
In Northumberland County, at this point, sugar and rum are added.
Then beef dripping or butter is melted in a frying pan. When the fat is hot, dollops of the beans are fried for 2 to 3 minutes to heat them. The dollops spread out and form small pancakes.
In some traditions, the cooked peas are formed into fritters before frying. If so, often breadcrumb, onion and herb added as binding and seasoning.
They are served with salt and pepper, bread and butter, and vinegar. (An acid such as vinegar or lemon juice is an old trick for making bean dishes come alive.)
History
Because these fritters were traditional to make particularly on Carle Sunday, they got called "Carlings."
Some called the peas used "carling peas" or "carlin peas". These were most often, particularly in the Middle Ages, the old-word variety of bean called "Pigeon Peas."
Literature & Lore
If they are stray peas in the pan at the end of cooking, whomever you give the last stray pea to will be the first to marry.
See Also
Pigeon Peas
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Other entries for Dishes
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Related Recipes
Northumbrian Carlings
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