yellow split pea fritters │ baya kyaw Recipe
These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone. I usually pile them on a plate with a spicy sour dip and watch them disappear in minutes. On rare occasions when there are leftovers, they make a quick lunch stuffed in naan bread with chilli sauce and salad.
- 250g dried yellow split peas, soaked overnight
- 1 medium onion, finely chopped
- handful of fresh cilantro, finely chopped
- 1 red chilli, finely chopped
- ¼ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- peanut oil for deep frying
- First prepare the onion, chilli and coriander by chopping them finely, then leave on one side.
- Drain the peas and blitz half in a food processor to a coarse consistency, then tip into a bowl. Blitz the remaining half to a smooth paste, adding a little water (no more than 1 tablespoon) to help it along. Mix the two batches together. This will give the fritters a good texture and will stop them splitting during the frying process.
- Mix in the chopped onion, chilli, coriander, spices and salt. Make sure all the ingredients are evenly incorporated.
- Heat enough oil in a saucepan to deep fry (never fill the pan more than halfway). Scoop a teaspoon of the mixture and work with another teaspoon to form a bite-sized oval shape. Gently drop the fritters one by one into the oil. Deep fry in batches of 6 to 8 fritters on moderate heat. After 2-4 minutes they will turn golden brown.
- Remove with a slotted spoon and drain on kitchen paper. They are best served warm with sour chilli or tamarind dip.
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