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.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
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.
Serve with Mango Sauce.
Mango Sauce
Savoury aromatics, such as shallot, garlic and ginger, soften the sweetness of this blended chutney.
1 mango, peeled, pitted and chopped
1 small shallot, minced
2 cloves garlic, minced
1/4 cup (50 mL) cider vinegar
2 tbsp (25 mL) packed brown sugar
1 tbsp (15 mL) minced gingerroot
2 whole cloves
1 cinnamon stick
1/4 (1 mL) tsp salt
In saucepan, bring mango, shallot, garlic, vinegar, sugar, ginger, cloves, cinnamon and salt to boil. Reduce heat, cover and simmer until mango is tender, 30 minutes. Discard cloves and cinnamon.
In blender, purée mango mixture until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Makes about 1 cup (250 mL).
Nutritional facts Per serving: about
- Sodium 166 mg
- Protein 5 g
- Calories 129.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 6.0
- Folate 18.0
- Calcium 2.0
