PholourieSplit-Pea Fritters with Tamarind Chutney

Name: Pholourie (Split-Pea Fritters with Tamarind Chutney)
Prep time: 8 h 20 min
Cook time: 20 min
Total time: 8 h 40 min
Yield: 6
Cuisine: Guyana
Ingredients: 250 g Split Peas (soaked overnight and drained); 30 g Scallion (finely chopped); 10 g Garlic (crushed); 1 pcs Wiri Wiri Chili (seeded and finely chopped); 8 g Baking Powder; 5 g Curry Powder; 2 g Turmeric Powder; 4 g Cumin Powder; 6 g Salt; 150 ml Water (cold); 700 ml Vegetable Oil; 150 ml Tamarind Chutney

Pholourie are small Guyanese split-pea fritters commonly served with tamarind chutney.

Prep

8h 20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

1165kcal

Calories

11g

Protein

108g

Fat

42g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

250g
Split Peas (soaked overnight and drained)
30g
Scallion (finely chopped)
10g
Garlic (crushed)
1pcs
Wiri Wiri Chili (seeded and finely chopped)
8g
Baking Powder
5g
Curry Powder
2g
Turmeric Powder
4g
Cumin Powder
6g
Salt
150ml
Water (cold)

Frying

700ml
Vegetable Oil

Chutney

150ml
Tamarind Chutney

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Process the split peas, scallion, garlic, wiri wiri chili, baking powder, curry powder, turmeric powder, cumin powder, salt, and water to a thick, slightly coarse batter.
02
Scrape the batter into a bowl and beat it briefly to lighten it.
03
Heat the vegetable oil in a deep pot to 180°C (350°F).
04
Drop small spoonfuls of batter into the oil and fry in batches until puffed, golden, and cooked through, turning as needed.
05
Drain well and serve warm with the tamarind chutney.

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