Caribbean · 1 hr (soaking included) · serves 6

Pholourie (Split Pea Fritters)

Kept by The Bhook kitchen

Ingredients

• 200 g split yellow peas
• 150 g plain flour
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 cloves garlic, minced
• 1 small onion, minced
• 2 spring onions, thinly sliced
• 1 tsp salt
• 1 tsp dried thyme
• 1/2 tsp baking powder
• 150 ml water, plus more if needed
• vegetable oil, for frying

Method

1. Rinse split peas, cover with water, and soak for at least 30 min. Drain.
2. In a blender or food processor, blend split peas with garlic, onion, and 100 ml water until mostly smooth but with a bit of texture.
3. Scrape into a bowl. Mix in flour, turmeric, cumin, salt, thyme, baking powder, and spring onions. Add remaining water to make a thick batter that holds its shape on a spoon.
4. Heat oil in a deep pan (about 5 cm deep) to medium-high. Batter should sizzle and float right away.
5. Drop rounded spoonfuls of batter into the oil. Fry in batches for about 3-4 min until they puff and turn golden all over.
6. Remove with a slotted spoon, drain on kitchen paper. Serve hot.

If your batter is too runny, the pholourie won't hold their shape; the spoonfuls should just drop off the spoon slowly into the oil.