Split Pea Fritters
Variations of these flavourful little fritters, called Phulourie, are found all over the Caribbean. They are quick to whip up and best eaten hot and fresh. Serve with Mango Sauce.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 129 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| folate | 18% |
-
1 cup (250 mL) ground dried split_peas
1/2 tsp (2 mL) baking_powder
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) hot pepper sauce
vegetable_oil for deep-frying
Preparation:
In bowl, whisk together ground peas, baking powder, cumin, salt and pepper. Whisk in 3/4 cup (175 mL) water and hot pepper sauce; beat for 1 minute to make thick batter.
Into wok or Dutch oven, pour enough oil to come about 2 inches (5 cm) up side. Heat until 375°F (190°C) on deep-fry thermometer, or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Drop batter, by heaping 1 tbsp (15 mL), into hot oil; deep-fry, turning once, until golden brown, 4 to 5 minutes. Drain on paper towel–lined tray.
Into wok or Dutch oven, pour enough oil to come about 2 inches (5 cm) up side. Heat until 375°F (190°C) on deep-fry thermometer, or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Drop batter, by heaping 1 tbsp (15 mL), into hot oil; deep-fry, turning once, until golden brown, 4 to 5 minutes. Drain on paper towel–lined tray.
Additional Information
- Tip: Ground split peas are available in West Indian grocery stores and some specialty food shops. If you can't find them, finely grind split dried yellow peas in a spice or coffee grinder.
Source
Canadian Living Magazine: August 2008
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