Split Pea Fritters Recipes

YELLOW SPLIT PEA FRITTERS (PARUPPU VADAI OR "DALAFEL")

Steps:

• 1 Rinse the dal, then soak in a large bowl in water for 3 hours
• 2 Drain well
• 3 In a food processor, pulse the dal with salt and red chiles, if using, until coarse
• 4 Transfer the dal to the same bowl used for soaking
• 5 Add the onion, green chilies, if using, cilantro, garlic, ginger and curry leaves, and thoroughly mix to combine
• 6 The mixture will be dense and moist
• 7 Using wet hands for easier handling, shape heaping tablespoon-size portions of the mixture into patties by gently squeezing them in the palm of your hand, to express extra liquid, and set aside on a plate
• 8 The patties will be extremely delicate and require a very gentle touch
• 9 While you are shaping the patties, in a medium Dutch oven over medium-high heat, add oil to a depth of 1 inch and heat to 375 degrees
• 10 To test the oil temperature, drop a tiny amount of the mixture into the oil
• 11 If it sizzles and rises, the oil is hot enough
• 12 Line a large platter with paper towels
• 13 Working with 4 to 6 patties at a time to avoid overcrowding the pan, very gently place the patties in the oil and fry until golden, about 2 minutes per side
• 14 Transfer the cooked fritters to a paper towel-lined platter
• 15 Repeat with the remaining uncooked fritters
• 16 Serve the fritters hot or warm, with sliced cucumber, pita or roti, or with yogurt or tahini

INDIAN-STYLE SPLIT PEA FRITTERS

Steps:

• For at least 3 hours, soak the split peas in water to cover. Drain but leave them wet. Place oil, to a depth of at least 3 inches, in a wok or large, deep saucepan. Turn heat to medium-high. Let it heat while you prepare fritters; it should reach a temperature of 365 to 375 degrees.
• Place the drained peas in the container of a food processor with chili, ginger, garlic, onion, cilantro, coriander, cumin, fenugreek, salt and pepper. Process until mixture is a coarse purée - not perfectly smooth, but with no whole peas remaining. Add a couple of tablespoons of water if necessary to help the machine with its work. The mixture should be fairly loose; add a little water if it is quite thick, or a tablespoon or two of flour if it is soupy. Taste and adjust seasoning if necessary.
• Drop the mixture by the heaping tablespoon into the oil; do not crowd. Cook until lightly browned and crisp, turning if necessary; total cooking time will be about 3 to 4 minutes. Drain on paper towels. Serve hot or at room temperature, with lime wedges.