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Yellow Split Pea Fritters
Indian inspired Burmese fritters |
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250g dried yellow split peas, soaked overnight
1 medium onion, finely chopped
handful of coriander, finely chopped
1 red chilli, finely chopped
¼ teaspoon paprika
¼ teaspoon ground turmeric
1 teaspoon salt
groundnut oil for deep frying
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First prepare the onion, chilli and coriander by chopping them finely and leave to one side.
Drain the peas and blitz half in a food processor to a coarse consistency. Remove the peas into a bowl and blitz the remaining half until a smooth paste, adding a drop of water (no more than 1 teaspoon) to help it along. Mix the two batches together. This will give the fritters a good texture and it will not split during the frying process.
Add the chopped onion, chilli, coriander, spices and salt to the mixture. Mix well to ensure they are evenly incorporated into the mixture.
Heat enough oil in a saucepan to deep fry (never fill the pan more than half way), and when it is hot, scoop a teaspoon of the mixture and work with another teaspoon to form a bite-sized oval shape. Drop the fritters one by one into the oil and deep fry in batches of 6 to 8 fritters on moderate heat, for 2-4 minutes or until golden brown.
Remove the fritters with a slotted spoon and drain on kitchen towel. They are best served warm with chilli dip or tamarind dip.
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Preparation Time: 25 |
Serves: Makes 30 |
| Recipe Origin: Myanmar |
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Submitted by: |
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hsaba.com
United Kingdom |
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| This recipe has been viewed 3838 times. |
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