Phulourie – Split Pea Fritters
Phulourie are one of the most popular street foods in Trinidad & Guyana. These vegan snacks are a great option for game day parties!
Today I am joining a group of bloggers in the Eat the World Challenge. Now all of my regular readers know this challenge was designed for us – people who like to delve deep into the cuisines and cultures around the world. Before we get to today’s Trini recipe, we need to talk a little about Guyana to give you some reference.
Guyana and Suriname, although geographically in South America, are culturally and economically part of the Caribbean. Guyana and Trinidad have very similar cuisines. They are the two Caribbean countries with the largest Indian descended populations.
Many Indians came to these countries in the 1800’s as indentured servants to replace the slave population, that were now free. Today, 42% of Trinidad’s population claim at least partial Indian heritage. The cuisine of India was brought with these Indian transplants, albeit with local adaptations to the recipes.
Phulourie – Split Pea Fritters are basically the Trini version of an Indian pakora or bhaji. Although I am presenting this recipe to represent Trini cuisine, it is just as popular in Guyana.
One of my aunt’s is from Tobago, the sister island of Trinidad. I grew up eating these at most family parties and now I always make them for family get togethers.
They are great for parties. This recipe makes a lot as I am always making it for family get togethers. Once you start making these, they will become a requested item for your family get together’s too.
This recipe makes about 100 Phulourie – Split Pea Fritters but they are easily reheatable in the oven.
Serve them with your favorite chutneys. You can check out my homemade Tamarind Chutney recipe here!
In the Caribbean, fruit based chutneys like mango and tamarind are more popular than green chutneys.
RELATED – SPINACH PHULOURIE
Phulourie have a light and airy texture that make them the perfect snack! You won’t be able to resist and will just keep on eating up phulourie!
Regardless which chutney you prefer, make up a big batch of Phulourie for your next party!
Before we get to the details on the Phulourie recipe, wouldn’t you like to visit Trinidad where you can taste the famous Bake & Shark from Richard’s on Maracas Beach or try some doubles from any vendor in Port of Spain or visit Soong’s Great Wall, the restaurant in San Fernando, serving up Trini Chinese food for 3 generations!
Check out my travel post here, all about my visit to Trinidad!
Be sure to go through the specialty ingredients and tips below for perfect Phulourie!
Roasted Jeera aka Roasted Cumin powder has a more intense flavor profile than regular ground cumin. If you cannot source roasted cumin powder yourself, it is pretty easy to make.
Simply roast whole cumin seeds in a dry skillet until it starts to change color and becomes fragrant. Grind the roasted cumin seed in a coffee/spice grinder.
Be sure to use a high powered blender to get a very smooth blender. I used the Kitchen Aid blender (link below). However, any good blender like a Ninja, Blendtec or Vitamix would also work well.
Making Phulourie – Split Pea Fritters
Phulourie – Split Pea Fritters
- 2 cups yellow split peas soaked overnight
- 2 cloves garlic
- ½ Scotch Bonnet pepper habanero
- 1 ½ teaspoons roasted cumin powder
- ½ teaspoon ground turmeric
- 2 teaspoons salt
- 1 ½ cups all purpose flour
- 4 teaspoons baking powder
- Oil for frying
- In a high powered blender or food processor, grind the garlic and Scotch Bonnet pepper.
- Add half of the peas with 1 cup water. Grind to a smooth batter.
- Add the remaining peas and another cup of water. Grind to a very smooth batter.
- Transfer to a bowl.
- Add roasted cumin powder, turmeric and salt. Stir to combine.
- Add flour and baking powder. Mix until thoroughly combined.
- Heat enough oil for deep frying.
- Add about a tablespoon of batter at a time into the hot oil for each fritter.
- Using a spider, toss continuously so that the fritters will be evenly fried.
- Fry until golden brown.
- Remove to a paper towel lined plate to absorb excess oil.
- Serve with your favorite chutneys.
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